Yeasted Belgian Waffles
Crisp-edged, yeasted Belgian waffles with a hint of cornmeal make a cozy breakfast with syrup, fruit, whipped cream or jam.
Prep 15 min · Cook 30 min · Total 8 hr 50 min · Makes 6 Belgian waffles
Ingredients
- 1 3/4 cups whole milk
- 2 1/4 teaspoon active yeast
- 2 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon baking soda
- Powdered sugar, optional
- Maple syrup
- Whipped cream
- Fresh fruit
- Jam or preserves of your choice
Directions
- Make the batter: Heat the milk on the stovetop just until it feels warm, not hot. On a gas or induction stovetop, this should take about 5 to 10 seconds; an electric stovetop will need a little more time. Take it off the heat and transfer it to a large mixing bowl. Stir in the yeast until it dissolves, then leave it alone for 5 minutes so it can proof. A few bubbles should appear on the surface.
- Add the flour, cornmeal, brown sugar, and salt to the milk and yeast mixture. Use a large spatula to stir, and once the dry ingredients start working into the batter, slowly pour the melted butter across the mixture while continuing to stir. When no dry streaks remain, cover the bowl with plastic wrap. Leave the batter at room temperature overnight, up to 8 hours. The next day, heat your waffle iron and mist it lightly with cooking oil.
- Set your oven to 250 degrees F so the finished waffles have a warm place to wait. Put a wire metal rack on a rimmed baking sheet and place it in the oven, or set the rack right on the oven rack itself. Make the waffles: After its rest, the batter should be more than doubled. Whisk in the eggs and baking soda; the batter will collapse as you do this.
- Add 3/4 cup of batter to the waffle maker, or use the amount recommended by the manufacturer, spreading it so it reaches into all the crevices. Close the waffle maker and cook until the waffle is as toasted as you like it.
- As each waffle finishes, transfer it to the warm oven on the wire rack set over the baking sheet. Continue cooking the remaining batter the same way until it is all used. Serve with powdered sugar, maple syrup on the side, or your choice of toppings.