Yeasted Belgian Waffles Recipe

Warm the milk up on the stovetop until it is warm to the touch, but not hot. (This should only take about 5 to 10 seconds on a gas or induction stovetop. An electric will take slightly longer.)

Remove from heat and pour into a large mixing bowl. Add the yeast and stir to dissolve. Let the mixture sit for 5 minutes to proof. Bubbles should form at the top.

Add the flour, cornmeal, brown sugar, and salt to the yeasted milk. Stir with a large spatula.

As the dry ingredients become incorporated into the batter, drizzle the melted butter over the entire mixture, stirring constantly.

Stir until all the dry ingredients are absorbed and then, cover the bowl with plastic wrap. Let the batter sit on the counter overnight, up to 8 hours.

The next day, preheat the waffle iron and spray lightly with cooking oil. Also, preheat the oven to 250°F for the finished waffles.

Place a wire metal rack on a rimmed baking sheet and put it in the oven—or directly onto the oven rack itself.

The batter will have more than doubled in size after resting. Whisk in the eggs and baking soda. This will deflate the batter.

Pour ¾ cup (or the manufacturer’s suggested amount) of batter into the waffle maker, making sure it fills all the crevices. Close and cook the waffle to the preferred toasty level.

Once the waffle is done, move the waffle to the warm oven, on the wire rack baking sheet, and repeat the process until all the batter is used and waffles made.

Serve with a dusting of powdered sugar, maple syrup on the side, or whatever topping of choice.