The ultimate holiday treat: a waffle recipe that will change your breakfast game! But is it worth the hype? Let's dive in and find out.
Samin Nosrat, the culinary genius behind the acclaimed cookbook and Netflix series 'Salt, Fat, Acid, Heat', has a soft spot for waffles. Growing up, she savored the classic Eggo waffles, a staple in many freezers during the 1980s. But her waffle journey took a turn when she tasted the legendary yeast-raised waffles by Marion Cunningham, renowned for her modern take on 'The Fannie Farmer Cookbook'.
In her latest cookbook, 'Good Things', Nosrat shares a recipe that promises to transform your waffle experience. She recalls a breakfast invitation from her friend and fellow chef, Amy Dencler, where she encountered the game-changing waffles. These waffles, according to Nosrat, are 'lacy, light, and crisp,' with a unique ability to soak up maple syrup.
The secret to this waffle perfection? A simple yet crucial step: letting the batter rest overnight. By combining activated yeast, flour, warm milk, eggs, baking soda, and butter, and allowing it to chill, the yeast slowly ferments, resulting in a complex flavor and texture. This method ensures a tender interior and a crisp exterior, making every bite a delight.
Nosrat's weekend mornings are a cozy affair, starting with a warm beverage infused with cardamom. She then preheats her waffle iron to create the iconic waffles, which also reflect the essence of her new book's title, inspired by a Raymond Carver story. The quote, 'Eating is a small, good thing in a time like this,' resonates with Nosrat, reminding us that food can bring comfort during challenging times.
These waffles are a treat on their own, but Nosrat suggests taking them to the next level. Add a schmear of almond or peanut butter and a generous pour of maple syrup for an indulgent twist. For a savory surprise, sandwich a slice of crispy bacon and a fried egg between two waffles.
And if you're short on time during the week, Nosrat has you covered. Make a double batch and freeze the extras. On busy mornings, toast them directly from frozen and create a breakfast sandwich with nut butter and jam for a satisfying and unique breakfast.
This recipe yields 12 to 16 waffles and requires only 10 minutes of prep time, followed by an overnight rest. The cooking time is a mere 20 minutes, making it an efficient and delicious breakfast option.
But here's where it gets interesting: some might argue that the extra effort of letting the batter rest overnight is unnecessary for a simple breakfast dish. Is this step truly worth it, or is it just culinary hype? You decide!
Ingredients:
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon sugar
- ½ cup warm water
- 2 cups whole milk
- 8 tablespoons unsalted butter or ghee, melted, plus more for cooking
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 large eggs, lightly whisked
- ¼ teaspoon baking soda
- Salted butter, warm maple syrup, and apricot jam for serving
Instructions:
1. Whisk yeast, sugar, and water in a large bowl and set aside until foamy.
2. Add milk, butter or ghee, and salt, then whisk. Finally, add flour and whisk until smooth. Cover and refrigerate overnight.
3. Preheat the oven to 200°F (93°C) and set a sheet pan with a wire rack inside. Heat your waffle iron.
4. Whisk eggs and baking soda into the batter. Brush the iron with melted butter, then pour ¼ cup batter onto each section. Wait 15 seconds, then close the lid and cook at the highest setting until crisp and golden.
5. Serve with salted butter, warm maple syrup, or apricot jam. Store leftovers in an airtight bag in the freezer.
This recipe is adapted from Samin Nosrat's 'Good Things', a treasure trove of delicious recipes and rituals. Karla Walsh, a seasoned lifestyle writer, brings this culinary delight to life.
