Marc Murphy's Belgian Yeast-Raised Waffles
"You start the process an hour in advance—perhaps robbing you of a little sleep—but they're worth it," says the chef-owner of Landmarc and guest chef at the Palm Beach Food and Wine Festival.
Marc Murphy’s Belgian Yeast-Raised Waffles
2 cups whole milk
½ cup plain seltzer water or club soda
1(¼-oz.) envelope active dry yeast (2½ tsp.)
2 large eggs, at room temperature,
2½ cups all-purpose flour
1 Tbsp. granulated sugar
1 tsp. kosher salt
½ cup (4 oz.) unsalted butter, melted,
plus more for greasing waffle iron
Pure maple syrup, warmed, for serving
1. Heat milk and seltzer water in separate small saucepans over medium until warm (100° to 110°). Remove both pans from heat. Whisk yeast into warm milk, and let stand 5 minutes. Whisk eggs into seltzer (the mixture will become foamy).
2. Whisk together flour, sugar and salt in a large bowl until combined. Fold in egg mixture, then milk mixture, followed by melted butter. Cover bowl with a kitchen towel, and let batter stand at room temperature, 1 to 2 hours (if making this ahead, overnight is even better).
3. Preheat oven to 200°. Preheat a waffle iron, and lightly grease with butter. Ladle in ½ to ¾ cup batter per waffle. (The batter will be very thin and will spread on waffle iron, so start with less batter until you figure out the amount that works best.) Close waffle iron, and cook according to manufacturer’s instructions. Repeat with remaining batter. Cover, and keep waffles warm in the oven until ready to serve. Serve with maple syrup and your favorite toppings.
Active time: 20 minutes
Total time: 2 hours, 20 minutes