Description
Enjoy light and fluffy yeasted Belgian waffles that have a perfect balance of crisp edges and tender interior. This overnight batter allows the flavors to develop fully, resulting in waffles that are airy and delicious. Serve with classic toppings like powdered sugar, maple syrup, fresh fruit, whipped cream, or your favorite jam for a delightful breakfast treat.
Ingredients
Scale
Wet Ingredients
- 1 3/4 cups whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
Dry Ingredients
- 2 1/4 teaspoons (7g) active yeast (or 1 package, not fast acting or instant)
- 2 cups (280g) all-purpose flour
- 1/4 cup (40g) yellow cornmeal
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
Optional Toppings
- Powdered sugar
- Maple syrup
- Whipped cream
- Fresh fruit
- Jam or preserves of your choice
Instructions
- Warm the Milk and Proof Yeast: Warm the milk gently on the stovetop until it is warm to the touch but not hot, about 5-10 seconds on gas or induction stovetops. Remove from heat, pour into a large mixing bowl, add the yeast, and stir to dissolve. Let it sit for 5 minutes until you see bubbles forming on top, indicating the yeast is proofing.
- Mix Dry Ingredients and Combine: Add the flour, cornmeal, brown sugar, and kosher salt to the yeasted milk mixture. Stir with a large spatula to incorporate the dry ingredients. Drizzle the melted butter over the mixture, stirring constantly until all dry ingredients are fully absorbed. Cover the bowl tightly with plastic wrap.
- Overnight Fermentation: Let the batter rest at room temperature for up to 8 hours, allowing it to rise and develop flavor, doubling in size.
- Preheat Waffle Iron and Oven: Lightly spray your waffle iron with cooking oil and preheat it. Simultaneously, preheat your oven to 250°F (120°C). Place a wire rack on a rimmed baking sheet and set it inside the oven. This will keep cooked waffles warm and crisp.
- Prepare Batter and Cook Waffles: After the batter has risen, whisk in the eggs and baking soda to deflate the batter gently. Pour about 3/4 cup of batter (or as recommended by your waffle iron manufacturer) into the preheated waffle iron, ensuring even coverage. Close and cook waffles until they reach your preferred golden brown and toasty level.
- Keep Waffles Warm: Transfer cooked waffles to the wire rack in the warm oven to keep them crisp while you cook the remaining waffles.
- Serve and Enjoy: Serve waffles with powdered sugar dusting, maple syrup, fresh fruit, whipped cream, or your choice of jam for a perfect breakfast experience.
Notes
- Preparing the batter the night before allows the yeast to develop flavor and creates the perfect waffle texture.
- Using cornmeal in the batter adds a subtle texture and flavor contrast.
- Keeping waffles warm in a low oven on a wire rack keeps them crisp instead of soggy.
- You can substitute whole milk with buttermilk for a tangier flavor.
Nutrition
- Serving Size: 1 waffle (based on 6 waffles per recipe)
- Calories: 408 kcal
- Sugar: 6 g
- Sodium: 375 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 110 mg
