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.

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.