Yeasted Waffles
Where patience meets perfection
Jeremy Fall is an innovative chef and restaurateur who has founded multiple acclaimed restaurants across Los Angeles, Chicago, and New York including Nighthawk: Breakfast Bar and Mixtape. His culinary style blends his Tunisian, French, Caribbean, and Jewish heritage into unique dining experiences.
Jeremy Fall•
December 31, 2024
Great waffles follow nature's rhythm - giving the yeast time to work its magic overnight transforms ordinary batter into something ethereal. The secret is in the waiting. When that first waffle hits the iron, you'll understand why these aren't your standard breakfast fare. Crispy exterior, cloud-like interior, and endlessly adaptable from sweet to savory.
Ingredients (14)
Ingredients (14)
For serving
Instructions
Melt butter (1 stick) in a small saucepan over medium heat. Remove from heat and whisk in 0.333 cup water. Set aside.
Whisk flour (2 ½ cups), sugar (2 Tbsp), baking powder (1 tsp), kosher salt (1 tsp), instant yeast (1 tsp), and baking soda (½ tsp) in a large bowl.
Add butter mixture, eggs (2 large), and buttermilk (1 ½ cups); 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.
Heat waffle iron on medium-high; lightly brush with vegetable oil. Pour enough batter onto iron to cover surface (about 0.5 cup) and cook until waffles are golden brown and cooked through, about 5 minutes. Repeat with remaining batter, brushing iron with more oil as needed.
Keep waffles warm on a baking sheet in a 200° oven if desired
Top waffles with fried eggs (4), followed by sliced avocado, pickled onion, and/or chili crisp.
