Overnight Raised Waffles

Marion Cunningham's famous yeast-raised waffles — mixed the night before and left to rise on the counter overnight, so all that's left in the morning is eggs, a little baking soda, and the waffle iron. Impossibly light and crisp with a deep, yeasty tang. Worth planning a day ahead for.

IngredientsClear All

For the overnight batter

• ½ cup warm water (~110°F)
• 2 teaspoons active dry yeast (see notes)
• 2 cups milk, warmed
• ½ cup (1 stick) unsalted butter, melted
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cups all-purpose flour

To finish in the morning

• 2 large eggs
• ¼ teaspoon baking soda

Instructions

1. Bloom the yeast (night before): Use a large bowl — the batter more than doubles overnight and will climb the sides. Sprinkle the yeast over the warm water and let stand about 5 minutes, until dissolved and a little foamy.

2. Mix the batter: Add the warm milk, melted butter, salt, sugar, and flour. Beat until smooth and blended. Cover the bowl with plastic wrap and leave at room temperature overnight (8-12 hours). By morning it will be bubbly, risen, and loosened.

3. Finish (morning): Just before cooking, beat in the eggs, then add the baking soda and stir until well mixed. The batter will be very thin and foamy.

4. Cook: Pour into a hot waffle iron and cook until golden brown and crisp. Serve immediately, with butter and warm maple syrup.

Notes

On the yeast: Yeast amounts are forgiving, and for a long overnight rise less is more — the yeast has all night to multiply, so a small amount fully proofs the batter. 2 teaspoons is a clean, easy-to-measure amount, slightly less than the original packet (2¼ tsp), which suits the overnight rise well. For an even mellower, less yeasty result (and less overflow risk), drop to 1 teaspoon; the rise runs a bit slower but overnight covers it. Don't go higher for an overnight batter — more yeast means more overflow and a sharper, boozier tang by morning.

Use a big bowl — really. This batter is famous for overflowing onto the counter overnight. Give it at least double the room you think it needs.

Warm, not hot: ~110°F water blooms the yeast (this genuinely is a bloom step, unlike a sourdough sponge). Keep the milk warm rather than hot, so it doesn't shock the yeast.

Make ahead / storage: The batter keeps several days covered in the fridge — many swear it's even better on day two. Stir before using.

Source

From The Breakfast Book by Marion Cunningham (1987)