- Makes about 12 large Belgian waffles
I usually opt for a savory breakfast over a sweet one, so I am obsessed with the thought of a good waffle - which can effortlessly be either. To me, these yeasted waffles are the best of the best you can make. They are golden and perfectly crisp outside, and delightfully light and fluffy inside. They are decadent - and offer a huge flavor payoff, but with very little effort attached (a perfect combination, in my book). The batter gets mixed up the night before and "rises" slowly overnight in the fridge. But trust me, these waffles are well worth waiting for. Best of all, since all the work happens while you’re asleep, it means you wake up to pure deliciousness first thing in the morning. This batter works great in any kind of waffle iron - they’ll be crisper in a thinner iron, and fluffier in a thicker iron (like a Belgian waffle maker) - and both are perfection. In my new book, Savory Baking, I pair these waffles with fried chicken for the best ever chicken and waffles. But if you've got a sweet tooth, they also make a particularly excellent for an ice cream sundae. You can freeze leftover waffles and reheat in the oven or toaster on busy mornings (which is also a great make-ahead option for large groups/brunches)! Excerpted from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between 2022 by Erin Jeanne McDowell. Photography © 2022 Mark Weinberg. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved. —Erin Jeanne McDowell
all-purpose flour (360 g)
granulated sugar (24 g)
salt (3 g)
1 3/4 teaspoons
active dry yeast (6 g)
1 1/2 cups
whole milk (345 g)
heavy cream (118 g)
butter, melted (70 g)
large eggs (170 g)
Savory toppings: fried chicken, hot sauce, syrup / Sweet toppings: Ice cream, caramel sauce, Marcona almonds, chocolate sprinkles, or cherries
- In a large bowl, whisk the flour, sugar, salt, and yeast to combine. (Remember, the batter will increase in volume a bit overnight, so make sure the bowl is large enough to allow a little room to grow.)
- In another large bowl (preferably with a spout), whisk the milk, cream, melted butter, and eggs to combine. Gradually pour the mixture into the flour mixture, whisking while you add, until the mixture is thoroughly combined.
- Cover the bowl with plastic wrap and refrigerate for 10 to 12 hours (and no more than 15 hours).
- The next day, heat your waffle iron until nice and hot. Spray it with nonstick spray. Ladle some of the batter into the waffle iron - the amount you'll use will depend on your iron - and close the iron. Cook as per the manufacturer's instructions until the waffle is golden brown on both sides, usually 3 to 6 minutes. Transfer the waffle to a platter and repeat with the remaining batter.
- Optional (but worth it!!) extra step: Place the waffles on a rack on a baking sheet and toast in a 350° F oven for 5 to 10 minutes (you can also do this with the waffles as they come out of the iron, since you're working in batches).
- The waffles are now ready to serve. Pair with savory or sweet toppings and serve immediately.