When it comes to the most important meal of the day, you shouldn't mess around—especially on the occasion of International Waffle Day. Let's be real: The waffles slathered with butter and copious amounts of syrup are the ultimate way to indulge before noon (or after, who are we to judge?). For the breakfast-centric occasion, we tapped chef Ari Taymor of Alma at The Standard, a New American eatery at The Standard Hotel in West Hollywood, California, for his go-to recipe, which incorporates lightly browned butter. "Waffles always remind me of lazy weekend mornings, or late nights," he recently told InStyle. "We serve them at both times, the brown butter adds a depth and nuance that lets you pick whether the toppings will be savory or sweet."
Read on for the full breakdown.
1 1/2 sticks unsalted butter
2 1/2 cups milk
1 1/4-ounce packet active dry yeast
2 cups all-purpose flour
2 tablespoons sugar
2 large eggs, lightly beaten
1/4 teaspoon baking soda
How to Make It
1. Melt the butter in a small saucepan over medium heat. Cook, swirling the pan, until lightly browned—it should smell nutty.
2. To make the batter, warm 1/2 cup milk in a small saucepan over low heat until it reaches about 105°F (just warm to the touch). Transfer to a large bowl and add the yeast. Set aside until foamy, about 5 minutes. Whisk 1/3 cup of the brown butter, reserving the rest for buttering the waffle iron. Whisk in the flour, sugar, 1 teaspoon salt and the remaining 2 cups milk. Cover with plastic wrap and let rise overnight at room temperature.
3. Preheat a waffle iron; brush with the reserved brown butter. Stir the eggs and baking soda into the batter. Spoon 1/3 cup batter into the waffle iron and cook until golden. Transfer to a baking sheet and keep warm in the oven while you make the rest. Top with whatever you like.
Alma at The Standard
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