Làm được 10 đến 12 chiếc bánh quế Makes 10 to 12 waffles

LIKE THE PANCAKES, this recipe can be made two ways: with an overnight fermentation or start-to-finish in the morning. As you probably guessed, the version with the overnight fermentation leads to a tangier waffle (in the best way possible) and breakfast that’s halfway prepared. But if spontaneity is your thing—and let’s be honest, some weekends are best left to a no-plan plan—this recipe still makes for the best breakfast. Speaking of, if you don’t have buttermilk, substitute with half whole milk and half yogurt (Greek or regular).

I usually double this recipe to make extra waffles, which freeze and reheat in a toaster incredibly well. To freeze, let them cool completely on a wire rack and then stack them in a freezer-safe bag, seal, and put in the freezer. During the week, take out one or two waffles and reheat them directly in a toaster (preferably one with a “frozen” mode).

Makes 10 to 12 waffles

Morning-of Waffles

• Preheat a waffle iron according to the manufacturer’s instructions.

• In a large bowl, whisk together the flour, sugar, salt, and baking soda. In a separate medium bowl, whisk together 460g of the buttermilk, the melted butter, sourdough starter, and eggs.

• Pour the buttermilk mixture into the flour mixture and whisk until only a few small clumps remain (it’s okay if the mixture isn’t completely smooth). If necessary, use some of the remaining 50g of buttermilk to loosen the batter until it can slowly pour from a spoon.

• Cook in the hot waffle iron until done to your liking.

Overnight Waffles

• The night before, in a large bowl, combine the 460g buttermilk and the melted butter. Add the sourdough starter and mix thoroughly (use a whisk if needed). Sprinkle the sugar over the top and add the flour, a little at a time, while whisking to incorporate. If necessary, use some of the remaining 50g of buttermilk to loosen the batter until it can slowly pour from a spoon. Cover and let sit at room temperature overnight (however, if your kitchen is warmer than 72°F/22°C, place the covered bowl in the refrigerator overnight).

• In the morning, the batter will have risen in the bowl and show signs of strong fermentation: bubbles on top and a smell not unlike that of yogurt. Preheat a waffle iron according to the manufacturer’s instructions.

• Sprinkle the salt and baking soda on top of the batter. Lightly beat the eggs, pour into the fermented batter, and gently stir until incorporated.

• Cook in the hot waffle iron until done to your liking.

HOW TO TINKER

PLAYING WITH THE FLOUR

Tinkering with the flour in this recipe is always fun; I’ve used just about every type of flour that’s found its way through my pantry over the years and the following are my favorites:

• Buckwheat waffles: Substitute 100g of the flour with buckwheat flour.

• Healthyish wheat waffles: Substitute 75g of the flour with raw wheat germ.

• Cornmeal waffles: Substitute 75g of the flour with cornmeal.

SAVORY WAFFLES

Omit the sugar in the recipe and proceed as directed. These are great with sunny-side up eggs, bacon, feta cheese, scallions, fried chicken, sausage and gravy, and so much more. One favorite of mine: Fold grated parmesan cheese and thinly sliced scallions into the batter.