Equipment
* optional
Ingredients
Yeast Base
- 250 ml whole milk, warmed
- 5 g active dry yeast
Batter Components
- 115 g unsalted butter, melted and slightly cooled
- 15 g granulated sugar
- 4 g kosher salt
- 5 ml vanilla extract
- 250 g all-purpose flour
Morning Additions
- 2 eggs, lightly beaten
- 2 g baking soda
Nutrition (per serving)
Method
Combine the warmed milk, heated to approximately 40°C/105°F, and active dry yeast in a very large mixing bowl. Let sit until foamy, about 5 minutes.
Whisk the melted butter, granulated sugar, kosher salt, and vanilla extract into the milk mixture until well combined.
Add the all-purpose flour and fold gently until a smooth batter forms. Do not overmix; a few tiny lumps are acceptable.
Cover the bowl tightly with plastic wrap and leave it at room temperature overnight to ferment and rise.
The next morning, uncover the bowl. Whisk the eggs and baking soda thoroughly into the deflated batter.
Preheat your waffle iron according to the manufacturer instructions.
Pour the appropriate amount of batter onto the hot waffle iron and cook until deep golden brown and crisp, usually about 4 to 6 minutes depending on your appliance.
Transfer cooked waffles immediately to a wire cooling rack to maintain crispness. Serve warm.
Chef's Notes
- The addition of baking soda right before cooking is crucial. It reacts with the lactic acid developed during the overnight fermentation, giving an instant boost of carbon dioxide for an incredibly airy structure.
- Resting the waffles on a wire cooling rack prevents steam from accumulating underneath them, ensuring the exterior remains delightfully crisp.
- If your kitchen is exceptionally warm, you can ferment the batter in the refrigerator overnight instead. Simply let it sit at room temperature for 30 minutes the next morning before whisking in the eggs and baking soda.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze flat with parchment paper between waffles.
Reheating: Toast from frozen or chilled in a standard toaster or oven at 175°C/350°F until crisp.
