2 cups all-purpose flour (or 1 3/4 cups plus 1/4 cup whole-wheat flour)
2 tbsp sugar
Kosher salt
2 large eggs, lightly beaten
1/4 tsp baking soda
Waffle toppings (see below)
Instructions
Make the brown butter- Melt the butter in a small saucepan over medium heat. Cook, swirling the pan, until lightly browned, 8 to 12 minutes. Skim off any foam; set the brown butter aside.
Make the batter- Warm 1/2 cup milk in a small saucepan over low heat until it reaches about 110. Transfer to a large bowl and sprinkle in the yeast (do not stir). Set aside until foamy, about 5 minutes. Whisk in 1/3 cup of the brown butter, reserving the rest for buttering the waffle iron. Whisk in the flour, sugar, 1 tsp salt and the remaining 2 cups milk. Cover with plastic wrap and let rise overnight at room temperature.
Preheat the oven to 250. Preheat a waffle iron; brush with the reserved brown butter. Stir the eggs and baking soda into the batter. Spoon 1/2 to 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 as desired.
