Sourdough Waffles

Crispy on the outside and meltingly tender within. Drizzled with homemade vanilla buttermilk syrup, they’re completely irresistible. I owe my first encounter with yeasted waffles to my aunt Brenda of @gingergiddy, who used the largest bowl I’ve ever seen in my life to make a quadruple batch to feed the masses. I think this was the same day we unanimously decided to skip church under my father’s very reasonable declaration, “bacon strengthens my testimony.”

Moments like these are what I live for and hope to recreate. Loved ones in pajamas gathered around the kitchen island, calling dibs on who gets the next one hot off the griddle.

The beauty of this recipe is that you make it mostly the night before. Make sure to use a large enough bowl as the batter will at least double in volume. Before you go to sleep, combine water and yeast 1/2 cup warm water 1 ½ teaspoons active-dry yeast 1/2 cup melted (then cooled to room temp) butter 2 cups whole milk 1 teaspoon salt 2 tablespoons sugar 3 cups all-purpose flour Cover with a tea towel and leave the batter to rest overnight. I usually place mine in an unheated oven so it’s out of the way and a bit insulated, but the counter is fine too. When you wake up in the morning, add: 2 large eggs, beaten 1/2 teaspoon baking soda Whisk to incorporate, then cook according to the manufacturers instructions for your waffle iron. Serve with warm vanilla buttermilk syrup or virtually anything from fresh berries, to fruit compote, to honey butter, to maple syrup etc.