Overnight Brown-Butter Yeast-Raised Waffles Recipe
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This Overnight Brown-Butter Yeast-Raised Waffles recipe creates light and fluffy waffles with a rich, nutty flavor. The batter, made the night before, is easy to whip up and results in delicious waffles the next morning. Top with maple syrup, lemon chantilly, and fresh strawberries for a delightful breakfast.
Recipe Options
Ingredients
Servings:
3
Scale:
Scale
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0.25
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0.5
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6
For The Waffles
To Serve
Steps
1
For the Batter: Melt butter in a 3-quart stainless steel saucier or saucepan, stirring and scraping with a heat-resistant spatula as it bubbles, and cook until golden brown. Remove from heat and immediately stir in sugar, salt, and milk, followed by egg. Sift in flour and stir until smooth. Add yeast and baking soda last, stirring to combine. Cover and refrigerate overnight, between 12 and 18 hours. The batter should be gooey and spongy at this point.
2
For the Waffles: Set waffle iron to medium and preheat until the indicator is ready; if using cast iron, brush lightly with safflower, vegetable, or canola oil. For an 8-inch square machine, scrape in half of the batter per batch. For a 7-inch Belgian machine, scrape in about one-third. Close lid and griddle until golden brown but still steaming, 5 to 7 minutes depending on the depth and heat of your machine. (Cooked waffles can be held on a rack in a 200°F (90°C) oven while remaining batches are cooked.) Serve immediately with maple syrup, lemon chantilly, and/or strawberries.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories967kcal
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Fat45g
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Saturated Fat25g
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Carbohydrates120g
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Fiber4g
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Sugar25g
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Protein20g
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Cholesterol232mg
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Sodium1,052mg
Percent Daily Values are based on a 2,000 calorie diet.