Samin Nosrat, renowned for her James Beard Award-winning cookbook and Netflix series, “Salt, Fat, Acid, Heat,” has introduced a treasured waffle recipe that is transforming weekend breakfasts. In her latest book, “Good Things: Recipes and Rituals to Share With People You Love,” Nosrat highlights the significance of a yeast-raised waffle recipe inspired by the late Marion Cunningham, a culinary icon known for modernizing “The Fannie Farmer Cookbook.”
Nosrat recalls a pivotal breakfast experience at the home of her friend, Amy Dencler, now the chef at the esteemed Chez Panisse. It was during this breakfast that she first savored the delightful texture and flavor of Cunningham’s waffles. “Marion called them ‘the best waffle I know,’ and I couldn’t agree more,” Nosrat stated in her book. She emphasizes that these waffles are the only ones she allows in her kitchen, a testament to their exceptional quality and taste.
Preparation for these waffles requires only about ten minutes the night before, making them a convenient yet indulgent option for breakfast. “I have not been able to achieve that texture with any other batter, and certainly not from a batter that doesn’t rest overnight,” Nosrat explained. The result is a waffle that is light, crisp, and perfectly suited for soaking up maple syrup.
The secret to these waffles lies in the fermentation process. By mixing activated yeast, flour, warm milk, eggs, baking soda, and butter, the batter is left to rest in the refrigerator overnight. This slow fermentation enhances the flavor and texture, resulting in waffles that are airy on the inside and crisp on the outside.
Nosrat describes her typical weekend morning routine, combining relaxation with the anticipation of preparing these waffles. “I try to extend the morning by cuddling with my pup in bed, and finally, make my way downstairs for a cup of cardamom-spiked coffee or tea,” she shared. As she preheats her waffle iron, she reflects on the message behind her book, inspired by a quote from Raymond Carver: “Eating is a small, good thing in a time like this.” This sentiment resonates deeply, offering comfort in everyday moments.
For those eager to replicate her culinary delight, Nosrat’s recipe for Marion’s Yeasted Waffles yields 12 to 16 waffles. The ingredients include:
– 2 1⁄4 teaspoons (7 grams) active dry yeast
– 1 tablespoon sugar
– 1⁄2 cup (120 grams) warm water
– 2 cups (485 grams) whole milk
– 8 tablespoons (4 ounces/114 grams) unsalted butter or ghee, melted
– 1 teaspoon (3 grams) kosher salt
– 2 cups (270 grams) all-purpose flour
– 2 large eggs, lightly whisked
– 1⁄4 teaspoon baking soda
To begin, whisk together the yeast, sugar, and warm water in a large bowl, allowing it to foam for about five minutes. Combine the milk, melted butter, and salt before incorporating the flour until smooth. Cover and refrigerate overnight.
On the morning of the waffle feast, preheat an oven to 200 degrees Fahrenheit (93 degrees Celsius) and heat the waffle iron. Whisk the eggs and baking soda into the batter. Lightly grease the waffle iron with melted butter, pour the batter, and cook until crisp and golden, approximately four to five minutes. Keep the prepared waffles warm in the oven until ready to serve.
These waffles can be enjoyed plain or dressed up with toppings. Nosrat recommends pairing them with salted butter and warm maple syrup or apricot jam. For those seeking a savory twist, she suggests adding crispy bacon and a fried egg.
For busy weekdays, consider making a double batch and freezing the extras. Toast them directly from the freezer for a quick and satisfying breakfast option that can be elevated with nut butter and jam for a delightful twist on a classic PB&J.
This recipe, adapted from “Good Things: Recipes and Rituals to Share With People You Love” by Samin Nosrat, captures the essence of comfort food and the joy of sharing meals with loved ones. The book, published by Penguin Random House, serves as a reminder that simple acts, like enjoying a delicious breakfast, can bring profound comfort during challenging times.
