Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter plus more for serving
- 2 cups warm whole milk
- 1/2 cup buttermilk
- 2 tablespoons sugar
- 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
- 1 1/4 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 large eggs
- 1/4 teaspoon baking soda
- Nonstick vegetable oil spray
- Pure maple syrup (for serving)
Preparation
Step 1
Melt 3/4 cup butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not burn), 5–8 minutes. Pour into a medium bowl; let cool.
Whisk milk, buttermilk, sugar, yeast, and salt in a large bowl. Whisk in flour and brown butter; cover with plastic wrap and let batter sit at room temperature at least 8 hours and up to 12 hours.
Heat waffle iron until very hot. Whisk eggs and baking soda into batter. Coat waffle iron with nonstick spray and pour batter onto waffle iron, spreading it to cover surface (amount of batter needed will vary according to machine). Cook waffles until golden brown and cooked through.
Serve immediately with maple syrup and more butter.
. I substituted 1 cup sourdough starter for yeast and baking soda. Let it rise four hours, refrigerated all night and warmed the next morning. Added warmed egg then. I think they turned out perfect. The remaining dough was refrigerated another two days and they were just as good, maybe a bit more sour. Wouldn't change a thing.
I streamlined the prep. I warmed the milk in the microwave, added the buttermilk, and immediately poured the browned butter into the milks. Then I whisked it into the the flour, sugar, salt and yeast. Then this morning, I added the egg and soda. Can't say enough about the flavor from this waffle recipe. I ended up using a minimal amount of syrup.