GC gave me a beautiful All-Clad Belgian Waffle Maker from Williams-Sonoma for Christmas. Mark Bittman’s recipe for overnight yeast-risen waffles, from his book How to Cook Everything, is one of my favorite ways to prepare waffles; it just requires a bit of planning. I recommend using SAF instant yeast. I also like to add fresh fruit; this morning, for example, I used some lovely blueberries.
1/4 tsp. instant yeast
1 cup all-purpose flour
1/2 tbsp. sugar
1/4 tsp. salt
1 cup milk
4 tbsp. unsalted butter, melted
1/4 tsp. vanilla extract
Canola or other neutral oil for brushing on waffle maker
1 egg, at room temperature
1/2 cup fresh blueberries, plus more for garnish
- Before going to bed, combine the yeast, flour, sugar, and salt. Stir in the milk, then the butter and vanilla. The mixture will be loose. Cover and set aside overnight at room temperature.
- Preheat oven to 200°F and waffle maker on medium-high heat. Brush the waffle maker lightly with oil.
- Stir the egg gently into the batter, then fold in the blueberries.
- Pour batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
- Garnish the waffles with blueberries, dust with confectioners’ sugar and serve hot with maple syrup.