Overnight Waffles (The Perfect Waffle)

Waffle

Life is getting so busy in the mornings. We’re starting to have kids leave at different times and to different places. It’s sad. I’m missing our morning ritual of eating a warm breakfast together. When I can, I still squeeze it in, and this week I loved making these waffles. They worked because I didn’t have much to prep in the morning, and I was craving that moment of starting the day together. Plus, these waffles are really, really delicious. Soft in the middle and crisp on the outside. A new morning delight. I adapted this recipe from Marion Cunningham’s recipe featured in Saveur.

1 (¼-oz.) package active dry yeast or 1/2 c. sourdough starter
2 c. buttermilk
½ c.unsalted butter, melted, plus more for serving
1 t. kosher salt
2 T. sugar
2 c. flour
2 eggs
¼ tsp. baking soda
Maple syrup, for serving

INSTRUCTIONS

1. Dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, and flour; whisk until combined. Cover with plastic wrap; let rest on the counter overnight.

2. Heat a nonstick waffle iron. Whisk baking soda and eggs into batter. Pour ¼ cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup and butter.

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