Yeasted Waffles
HB-15791 · Hand-built original
A yeast and buttermilk waffle batter rests until bubbled, then cooks in a hot iron to a crisp, toast-like shell. Fried eggs go on top, with avocado, pickled onion or chili crisp as finishing options.
2 hr 30 min4 servings1611 kcalVegetarianHigh Fiber
Main ingredient: butter
Servings:4quantities adjust to match
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 21/2 cups all-purpose flour
- 2 Tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 tsp. instant yeast
- 1/2 tsp. baking soda
- 2 large eggs
- 11/2 cups buttermilk
- Vegetable oil (for waffle iron)
- 4 fried eggs
- Sliced avocado, pickled onion, and/or chili crisp (for serving)
Method
- Melt the stick of butter in a small saucepan, take it off the heat, and whisk in a third of a cup of water.
- Whisk the flour, sugar, baking powder, kosher salt, instant yeast and baking soda in a large bowl, then mix in the butter mixture, eggs and buttermilk gently until just combined and still lumpy.
- Cover the yeasted waffle batter and leave it at room temperature for about 2 hours until nearly doubled with bubbles at the edges, or chill it for 12 hours for a deeper flavor.
- Brush a waffle iron heated to medium-high with vegetable oil, add about a half cup of batter per waffle, and cook each one for roughly 5 minutes until golden brown and cooked through, keeping finished waffles warm in a 200°F oven.
- Top the crisp waffles with the fried eggs and add sliced avocado, pickled onion or chili crisp over them as liked.
Total: 30 minutes (plus 2 hours for rise)
Nutrition (per serving, where published)
1611 kcalCalories
52.5 gProtein
256 gCarbs
39.2 gFat
20.3 gSaturates
8.5 gFibre
17.8 gSugars
464 mgSodium
369 mgCholesterol
934 mgPotassium
466 mgCalcium
15.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data