Overnight Brown Butter Yeast Waffles
Inspired by techniques from Serious Eats.
Yeasted waffles made with browned butter and left to ferment overnight, giving a deep flavour and a light, spongy batter.
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Method
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Equipment
- medium stainless steel saucepan
- heatproof spatula
- sieve
- cling film
- Belgian or square waffle iron
- pastry brush
- wire rack set in a baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 683 kcal |
| Protein | 13.8 g |
| Carbohydrate | 90.4 g |
| of which sugars | 32.5 g |
| of which free sugars | 22.8 g |
| Fat | 30.3 g |
| of which saturates | 17.1 g |
| Fibre | 4.1 g |
| Salt | 1.43 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 3 servings
Batter
- 85 g unsalted butter
- 20 g caster sugar
- 3 g fine sea salt or table salt about ½ tsp
- 280 ml cold milk
- 1 large egg, cold
- 210 g plain flour
- 4 g instant dried yeast (1¼ tsp)
- ¼ tsp bicarbonate of soda
For cooking
- 1 tsp neutral oil, for the iron (if needed)
To serve
- 60 ml maple syrup, to serve
- 280 g strawberries, sliced (optional)
- 1
Brown. Melt 85 g butter in a saucepan, stirring and scraping as it bubbles, and cook until golden brown.
- 2
Stir. Off the heat, stir in 20 g sugar, ½ tsp salt and 280 ml cold milk at once, then stir in 1 cold egg.
- 3
Sift. Sift in 210 g plain flour and stir until smooth, then stir in 4 g instant dried yeast and ¼ tsp bicarbonate of soda last.
- 4
Chill. Cover and chill the batter overnight, 12-18 h, until gooey and spongy.
- 5
Heat. Heat the waffle iron on medium until ready, brushing lightly with oil if using a cast-iron iron.
- 6
Cook. Pour in about a third of the batter for an 18 cm Belgian iron, or half for a 20 cm square iron, close and cook until golden brown but still steaming, 5-7 min.
- 7
Serve. Keep cooked waffles on a wire rack in a 90 °C oven while you cook the rest, then serve with maple syrup and sliced strawberries if you like.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
