In her latest cookbook, Good Things: Recipes and Rituals to Share With People You Love, chef and author Samin Nosrat introduces a beloved recipe for yeast-raised waffles, inspired by the late Marion Cunningham. Known for her modern take on The Fannie Farmer Cookbook, Cunningham’s recipe has transformed Nosrat’s approach to breakfast, moving her away from the convenience of frozen waffles.
Nosrat, who gained significant recognition from her James Beard Award-winning book and Netflix series, Salt, Fat, Acid, Heat, recalls a pivotal breakfast experience with Cunningham that forever changed her perception of waffles. “My teeth shattered the lacy edges and sank into the center, releasing more of that toasted yeast flavor,” Nosrat describes. “Marion called them ‘the best waffle I know,’ and I couldn’t agree more.”
Emphasizing the unique qualities of yeast-raised waffles, Nosrat shares that these delicacies require a simple preparation of about 10 minutes the night before. The batter, which includes activated yeast, flour, warm milk, eggs, baking soda, and butter, rests overnight in the refrigerator. This crucial step allows the yeast to ferment, enhancing both flavor and texture.
### The Perfect Morning Ritual
Weekend mornings for Nosrat typically begin with a slow start. “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 shares. As she preheats her waffle iron, the anticipation of the meal builds, reflecting the essence of her cookbook, which draws inspiration from the idea that “eating is a small, good thing in a time like this.”
This sentiment resonates deeply, as Nosrat notes that comfort food can provide solace during challenging times. The waffles, once cooked, are light, crisp, and perfectly absorbent of maple syrup, making them an ideal breakfast treat.
### Marion’s Yeasted Waffles Recipe
Fresh from the waffle iron, these waffles are delightful on their own, but Nosrat suggests enhancing them with toppings such as almond or peanut butter, accompanied by a drizzle of maple syrup. For an inventive twist, one can incorporate crispy bacon and a fried egg nestled within the waffle.
For those busy weekdays, making a double batch can be a time-saver. The extra waffles can be frozen and toasted straight from the freezer, creating a quick but satisfying breakfast option.
**Recipe Overview:**
– **Makes:** 12 to 16 waffles
– **Prep Time:** 10 minutes
– **Rest Time:** Overnight
– **Cook Time:** 20 minutes
**Ingredients:**
– 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, plus more for cooking
– 1 teaspoon (3 grams) kosher salt
– 2 cups (270 grams) all-purpose flour
– 2 large eggs, lightly whisked
– 1/4 teaspoon baking soda
– Salted butter and warm maple syrup or apricot jam, for serving
**Instructions:**
1. In a large bowl, whisk together the yeast, sugar, and warm water. Allow to sit until foamy, about 5 minutes.
2. Add the milk, melted butter or ghee, and salt, whisking until combined. Stir in the flour until smooth. Cover and refrigerate overnight.
3. Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius) with a wire rack set on a sheet pan. Heat the waffle iron.
4. Whisk the eggs and baking soda into the batter. Grease the waffle iron with melted butter and pour 1/4 cup of batter into each section. Cook until golden and crisp, about 4 to 5 minutes, following the manufacturer’s instructions.
5. Serve with salted butter and warm maple syrup or apricot jam. Store any leftovers in an airtight bag in the freezer and toast to reheat.
The recipe is adapted from Samin Nosrat’s Good Things, published in 2025 by Penguin Random House.
Through her culinary journey, Nosrat not only revives a cherished recipe but also shares the joy of cooking and gathering, inviting others to experience the comfort and warmth that a simple meal can provide.
