A yeasted waffle is a better waffle. Those leavened only by baking soda or baking powder are just pancakes in disguise. The real thing should be airy with an outer shell that’s crunchy like fresh toast and tender with eggy (in a good way) insides. An overnight rest yields the very best texture as the flour hydrates fully and the yeast reaches its full leavening potential. While we have a soft spot for savory toppings, these waffles are just as good with butter and maple syrup.
What you’ll need
Waffle Iron
$220 At Amazon
Silicone Pastry Brush
$12
Small Saucepan
$160 At Amazon
French Wire Whisk
$18 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$30 At Amazon
Sichuan Chili Crisp
$15 $13 At Fly By Jing
Recipe information
Total Time
30 minutes (plus 2 hours for rise)
Yield
4 servings
Ingredients
Preparation
Step 1
Melt ½ cup (1 stick) unsalted butter in a small saucepan over medium heat. Remove from heat and whisk in ⅓ cup water.
Step 2
Whisk 2½ cups (313 g) all-purpose flour, 2 Tbsp. sugar, 1 tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. instant yeast, and ½ tsp. baking soda in a large bowl. Add butter mixture, 2 large eggs, and 1½ cups buttermilk; mix gently until just combined and no large pockets of dry flour remain (batter should be lumpy). Cover and let sit at room temperature until nearly doubled in volume and some bubbles appear around edges of bowl, about 2 hours, or, preferably, chill 12 hours.
Step 3
Heat waffle iron on medium-high; lightly brush with vegetable oil. Pour enough batter onto iron to cover surface (about ½ cup) and cook until waffles are golden brown and cooked through, about 5 minutes. (Keep waffles warm on a baking sheet in a 200° oven if desired.) Repeat with remaining batter, brushing iron with more oil as needed.
Step 4
Top waffles with 4 fried eggs, followed by sliced avocado, pickled onion, and/or chili crisp.
