Overnight Yeasted Waffles
Gently crisp, flavorful waffles without the hassle.
Overnight Yeasted Waffles
Makes 12 2-oz waffles
Making the batter the night before leads to a quick weekend morning breakfast with no stress.
“Recipe Tips:
1. This recipe was formulated using a square 4-well Belgian waffle maker. If using a regular waffle maker, there will likely be a different final yield.
2. I like adding a portion of whole wheat flour to the batter to add a nutty flavor.”
Ingredients
Day 1
100ml (.5 c) water, warmed gently
7g (1 t) honey
6g (1 T) instant yeast
Dry Ingredients
325g (2.5 c) AP flour
65g (.5 c) whole wheat flour or AP flour
30g (2 T) sugar
4g (1 t) kosher salt
Liquids
400ml (2 c) milk
112g (8 T) butter, melted and cooled
Day 2
2 large eggs
5g (1.25 t) vanilla extract
2g (.5 t) baking soda
Recipe Know-how
Night Before
1. In a medium mixing bowl, dissolve the yeast and honey into the warm water. Allow to sit 10 minutes
After 10 minutes, add liquids, mixing well.
2. In a large bowl, combine dry ingredients.
Pour in yeast mixture.
Mix until there are no dry pockets of flour left.
Cover bowl. Refrigerate overnight and up to 18 hours.
If the batter is refrigerated too long, it will develop a strong sourdough flavor. After 12-18 hours, this flavor is ideal. Any longer and it may be too strong.
Day of
3. Preheat waffle iron to preferred doneness setting. Preheat oven to 120 C or 250 F
Place a cooling rack in a baking sheet. Set aside.
4. In a small mixing bowl, combine eggs, baking soda and vanilla.
Pour egg mixture into refrigerated batter. Mix well.
5. Lightly spray or oil wells of the waffle iron.
Using a 2 ozscoop (about .25 c) measure batter into wells of the waffle iron. Close and cook until done.
Place cooked waffles on the prepared baking sheet and into the oven to hold while preparing the remaining waffles.
Repeat until all batter has been used
6. Serve waffles in your favorite way.
