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Makes: 6 large waffles
Takes: 10 minutes (plus overnight resting)
Bakes: 20 minutes
300g plain flour
2 tsp instant yeast
350ml buttermilk
3 tablespoons honey
115g butter, melted and slightly cooled
2 eggs
1/2 tsp fine salt
1/2 tsp bicarbonate of soda
1. In a medium-sized bowl, stir together the plain flour and instant yeast, then add the buttermilk, honey and melted butter, stirring with a spatula until the mixture is combined and gloopy. Cover and refrigerate overnight.
2. The following morning, when you’re ready to cook, add the eggs, salt and bicarbonate of soda to the chilled waffle batter, mixing thoroughly. Heat your waffle maker according to manufacturer’s instructions (I like mine on the highest setting), and spoon mixture into the centre of the waffle maker – the exact amount will depend on your waffle maker, so again, be led by your manufacturer’s instructions.
3. Remove the waffles from the machine when they are golden brown, taut and crisp, and come away easily from the iron plates – I find this means cooking them for longer than the little green light on my machine suggests.
4. You can keep the ready waffles warm and crisp in a low oven while you continue cooking the others. Waffles are far better eaten immediately, but will crisp back up when toasted briefly.
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