Updated: Jan 25
All the other waffles are jealous of this waffle. There's something special about a homemade breakfast waffle that can hold its own under a barrage of toppings, but still feel delicate in your mouth. Infused with pure maple syrup... coaxed into fluffiness by yeast and just a tiny touch of baking soda... this is perfection on a fork. I ate a lot of waffles to get this just right.
If you're looking for the perfect breakfast dish to impress your guests, this recipe is for you!
“I'm not a breakfast person. Even I love these waffles.”
1 1/2 c (355 ml) water, slightly warmer than room temperature (not hot)
1/4 c (50 gr) granulated sugar
1 tsp instant yeast
1/3 c (76 g) unsalted butter, melted
3 Tbsp pure maple syrup
1 tsp vanilla
2 c (250 gr) all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
In a medium mixing bowl, mix the water, sugar and yeast. Add the remaining ingredients and mix well with a rubber spatula. Don't worry about overmixing this dough, the yeast enables us to treat it more as a bread dough and it's pretty foolproof. Go ahead and give it a few good stirs, making sure to scrape from the bottom. Cover and let sit at room temperature for 1 hour. To make ahead, rest overnight in fridge and then give the cold batter a good stir before proceeding.
Heat and grease your waffle iron and continue according to the manufacturer's instructions. Leftover waffle batter can be kept covered and refrigerated for up to 24 hours. Just give it a good stir before cooking. I think there's a sweet spot with the timing: I personally prefer the yeasty flavor and spongy goodness of waffle batter that has aged overnight in the fridge.