Sure, those freezer-aisle hockey pucks are convenient. But do you really need to choose between top-notch waffles and arriving at work on time? Turns out, the crispiest, crunchiest waffles also happen to be the ones you can make ahead of time.
In The Breakfast Book, legendary California food writer Marion Cunningham figured it all out: Her recipe for waffles involves a batter you mix up the night before. Come morning, you just whisk in a couple eggs and a bit of baking soda, fire up the waffle iron, and go.
The result? A pile of golden, waffle-shaped, malt-flavored clouds that can be drowned in syrup and butter and still stay crispy. Don't just take our word for it: Countless chefs and writers have gushed over this recipe for decades. It's partly about the sentimentality, say some chefs: “Her waffles were great, not just because of the process and incredibly light results, but because they represented what Marion was all about—home-style cooking that appeals to everyone," says David Lebovitz, Paris-based food blogger and author of seven cookbooks, including My Paris Kitchen.
Here are four more reasons why this is the One Waffle That Rules Them All:
You don't have to measure flour in the morning
As mentioned above, the batter for these waffles is made the night before so the yeast has a chance to rise overnight. So in the morning, you can be ladling batter into your waffle iron in about 5 minutes. Not even store-bought waffle batter is that fast.
Yeast Makes These Waffles Extra-Crunchy
Most waffle recipes are leavened with baking powder and/or baking soda, which helps the batter turn light and fluffy as it cooks. But using yeast creates more than mere fluffiness—it adds serious crunchiness in every bite. "Crisp and golden on the outside and light and fluffy on the inside. She's cracked the code on making a classic perfect every time," says another fan of Marion's recipe, Marcus Samuelsson, chef-owner of Red Rooster Harlem and Ginny’s Supper Club.
The Batter Keeps for Days in the Fridge
Want fresh, homemade waffles every day for a week? No problem. Because the batter is made with yeast instead of baking powder, it can hold up for several days in the refrigerator. You might even find yourself making a double batch.
They're endlessly customizable
"I think they'd be nice with some cornmeal added in place of some of the flour, and perhaps some chopped, toasted pecans," Lebovitz says. Samuelsson, too, suggests bringing in a little heat by adding a touch of ground chipotle powder, then topping them with melted butter and maple syrup. Think of the waffles as a blank canvas. Serve them sweet with fruit and cream, doused with cinnamon and sugar, or even savory with fried chicken and gravy atop. Just, you know, make them.
