Have you tried yeasted waffles? I’m a huge fan of yeasted waffles- it makes the outside crispy with light and airy inside. I find this hard to achieve with waffles made with baking powder. Plus, you can make the batter the night before, making the whole process more manageable in my experience.
I adapted my favorite yeasted waffle recipe from Cooks Illustrated to create Valentine’s day special “Chocolate Waffles.” They are lightly sweet, nutty, and chocolatey. Top them with maple syrup and strawberries, and they taste like a real treat.
Overnight yeasted chocolate waffles
- 1 1/2 cups milk
- 4 tbsp unsalted butter
- 1/4 cup honey
- 1 1/3 cups all-purpose flour
- 2/3 cup almond flour
- 1 1/2 tsp instant yeast
- 1 tsp salt
- 2 tbsp cacao powder
- 2 eggs
- 1 tsp vanilla extract
Note: Make this batter 12~24 hours ahead of cooking for the yeast to proof. I make it the night before.
Add milk, butter, and honey to a microwave-safe jar. Warm the mixture up in a microwave until butter is melted. Whisk to combine and test the temperature with your clean finger. It should be warm to touch, not hot. If it is hot, let it cool down a bit. Hot temperature will kill the yeast.
In a bowl, add flour, almond flour, yeast, salt, and cacao powder. Mix to combine.
Add the milk, butter, honey mixture to the dry mixture and lightly combine.
In the now-empty jar, add eggs and vanilla extract and whisk. Add the mixture to the batter and gently mix until just combined.
Cover with a towel and place the batter in the fridge for 12 to 24 hours.
Lightly grease a waffle iron and cook until the exterior is slightly crispy.