Yeast-risen waffles have a deliciously complex flavour.Stephanie Eddy/The Globe and Mail
Yeast-risen waffles are perfectly crisp on the outside and soft and creamy on the inside, and their flavour is deliciously complex, thanks to a slow overnight rise.
Don't let the addition of yeast intimidate you – this recipe is as beginner as they come. There's no scary kneading or timing or temperature taking – the batter is simply stirred together and left in a bowl on the counter overnight.
While you sleep, those merry micro-organisms work tirelessly to improve the texture and flavour of the batter so that when you wake up, you can make the best waffles that have ever come out of your kitchen.
Servings: 12 Belgian waffle squares
Ready Time: 9 hours (includes rising overnight)
Night before
3/4 cup warm water
1 tbsp instant or dry active yeast
1/2 cup melted butter
1/4 cup canola oil
3 cups milk
1 1/2 tsp salt
3 tbsp sugar
1 tbsp cinnamon
1/4 tsp ground ginger
1/4 tsp grated nutmeg
1/8 tsp ground cloves
4 1/2 cups flour
Next day
3 eggs
1 tsp baking soda
Method
Pick a bowl large enough to allow the batter to double in size. Add the warm water to the bowl and sprinkle the yeast over top. Allow the yeast to sit for a few minutes and then whisk it into the water.
In a microwave-safe bowl, combine the butter, oil, milk, salt and sugar. Microwave 10-20 seconds at a time until the mixture is lukewarm. Pour it into the bowl with the yeast and water and stir to combine.
Add the cinnamon, ginger, nutmeg, ground cloves and flour to the bowl, and stir until the mixture comes together and there is no visible flour left. Do not add the eggs or baking soda yet!
Cover the bowl with plastic wrap and leave on the counter to rise overnight. Alternatively, leave the bowl out on the counter for a few hours, then move to the fridge overnight for a more subtle flavour.
The next day, your batter will look bigger and bubbly. Whisk in the eggs and baking soda until completely combined.
Make waffles according to your waffle iron’s directions.
To keep finished waffles warm and crispy while the rest of the waffles cook, preheat the oven to 200 F and place the waffles either directly on the oven racks or on a wire cooling rack in the oven.
Leftover waffles can be frozen in resealable bags and reheated in a 350 F oven until hot and crispy.