- 3/4 cup (1 1/2 sticks) unsalted butter, plus more for serving
- 2 cups warm whole milk
- 1/2 cup buttermilk
- 2 Tbsp sugar
- 1 1/4-oz. envelope active dry yeast (about 2 1/4 tsp)
- 1 1/4 tsp kosher salt
- 2 cups all-purpose flour
- 2 large eggs
- 1/4 tsp baking soda
- Nonstick vegetable oil spray
- Pure Maple syrup (for serving)
Melt 3/4 cup butter in a medium saucepan over medium heat and cook, stirring often until butter foams, then browns (do not burn), 5-8 minutes. Pour into a medium bowl; let cool.
Whisk milk, buttermilk, sugar, yeast and salt in a large bowl. Whisk in flour and brown butter, cover with plastic wrap and let batter sit at room temperature at least 8 hours and up to 12 hours.
Heat waffle iron until very hot. Whisk eggs and baking soda into batter. Coat waffle iron with nonstick spray and pour batter on to waffle iron spreading it to cover surface (amount of batter will vary according to machine). Cook waffles until golden brown and cooked through.
Serve immediately with maple syrup and more butter.
Yield: 8 servings
From: Bon Appetit, November 2013
Gray: These waffles are fantastic. I definitely want to make them again. They have a rich complex flavor as a result of the fermentation period. They are not difficult to make and are ready to go quickly in the morning. You do have to plan ahead to make them, but I think it is worth the effort. I usually prefer pancakes, but these are the best waffles I’ve ever had. I do want to try some other waffle recipes that don’t require as much time (so I can wake up and decide to have waffles), but I’m sure we’ll be making these again.
Katie: These were goods waffles. That being said, I would never go to the trouble Gray did to make these. I did not think they were sufficiently better than waffles without yeast to warrant the extra trouble. But I did like them, so if Gray wants to make them… I will eat them! I hope you enjoy!