Samin Nosrat’s culinary journey took a memorable turn when she first experienced yeast-raised waffles, a dish popularized by the late Marion Cunningham, renowned for her revisions of classic recipes. The impact of that initial taste transformed Nosrat’s Saturday mornings, where she once savored Eggo waffles, into something far richer, reports BritPanorama.
Nosrat, celebrated for her James Beard Award-winning cookbook and the Netflix series “Salt, Fat, Acid, Heat,” recounted this pivotal moment in her new cookbook, “Good Things: Recipes and Rituals to Share With People You Love.” Sharing treasured recipes, she encourages others to embrace the joy of cooking and to reconnect with food’s communal nature.
Reflecting on her evolution as a cook, Nosrat shared a delightful memory of being invited by her kitchen sister Amy Dencler, now the chef at Chez Panisse, to a waffle breakfast. She vividly recalled how the texture of the yeast-raised waffle stood out: “My teeth shattered the lacy edges and sank into the center, releasing more of that toasted yeast flavor.” This memorable recipe became a staple in her kitchen, epitomizing her culinary philosophy.
Through her recipe for Marion’s yeast-raised waffles, Nosrat aims to inspire others to explore the flavors that bring comfort and joy. The batter, needing an overnight rest, allows for a complex flavor and light texture that distinguishes these waffles. “I have not been able to achieve that texture with any other batter,” she emphasized, highlighting the unique qualities of this preparation method.
On typical weekend mornings, Nosrat’s routine includes sipping cardamom-spiked coffee while savoring the anticipation of freshly made waffles. These moments are not just about food; they embody the warmth of shared experiences with loved ones, reflecting the deeper themes of her writing.
Marion’s Yeasted Waffles
Fresh from the waffle iron, these yeast-raised treats require no embellishment, yet can be enhanced with toppings like almond butter or crispy bacon tucked inside. For a quick weekday breakfast, consider making a double batch and freezing half for later use. The recipe yields 12 to 16 waffles.
Prep time: 10 minutes
Rest time: Overnight
Cook time: 20 minutes
Total active time: About 30 minutes
Ingredients
● 2 ¼ teaspoons (7 grams) active dry yeast
● 1 tablespoon sugar
● ½ 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
● ¼ 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 water. Set aside until foamy, about 5 minutes.
2. Add the milk, melted butter or ghee, and salt, whisking until combined. Add the flour and whisk until smooth. Cover and refrigerate overnight.
3. Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius) and heat a waffle iron.
4. Whisk the eggs and baking soda into the batter. Brush the waffle iron with melted butter and pour ¼ cup batter onto each section. Cook until golden and crisp, about 4 to 5 minutes, keeping prepared waffles warm in the oven.
5. Serve with salted butter and warm maple syrup or apricot jam. Leftover waffles can be stored in the freezer and reheated directly from frozen.
Recipe adapted from “Good Things: Recipes and Rituals to Share With People You Love” by Samin Nosrat. Copyright © 2025 by Samin Nosrat. All rights reserved. Published by Penguin Random House.
