For the Waffles:
6 tbsp unsalted butter
4 tsp sugar
1/2 tsp salt
1 1/4 cup cold milk
1 large egg, cold
1 1/2 Golden Cloud Flour
1 1/4 tsp instant dry yeast
1/4 tsp baking powder
1 cup lemon whipped cream (optional)
2 cups fresh strawberries, washed and sliced (optional)
- For the Batter: Melt butter in a 3-quart stainless steel saucepan, stirring and scraping with a heat-resistant spatula as it bubbles, and cook until golden brown. Remove from heat and immediately stir in sugar, salt, and milk, followed by egg. Sift in flour and stir until smooth. Add yeast and baking powder last, stirring to combine. Cover and refrigerate overnight, between 12 and 18 hours. The batter should be gooey and spongy at this point.
- For the Waffles: Set waffle iron to medium and preheat until the indicator is ready; if using cast iron, spray with Spray and Cook. For an 8-inch square machine, scrape in half of the batter per batch. For a 7-inch machine, scrape in about one-third. Close lid and griddle until golden brown but still steaming, 5 to 7 minutes depending on the depth and heat of your machine. (Cooked waffles can be held on a rack in a 90°C oven while remaining batches are cooked.)
- Serve immediately with maple syrup, lemon whipped cream, and/or strawberries.