Amazing Overnight Waffles
Conrtrubted by Beth, for the Gill family, from The Best American Recipes 2003-2004.
There’s nothing like some waffles to brighten a morning, especially if they’re homemade. It’s hard to say if these are superb because they’re so easy or because they’re so delicious. Now you have no more excuses not to make the real thing, since you mix the batter the night before and all you have to do in the morning is beat an egg, melt some butter, and stir. At the very most, there’s 15 minutes of work here. Yeast gives the waffles a special subtle quality that sets them apart from the usual baking powder and baking soda kind. They make a great birthday breakfast. Although you could certainly offer some fancy toppings, we’re partial to the classic butter and maple syrup. (original recipe in Mollie Katzen’s Sunlight Cafe)
- 2 cups all purpose flour
- 1 T. sugar
- 1 tsp active dry yeast (about 1/2 packet)
- 1/2 tsp salt
- 2 cups milk
- 1 large egg
- 6 T. (3/4 stick) butter unsalted, melted, plus more for waffle iron
- Nonstick spray
Combine the flour, sugar, yeast and salt in a large bowl. Whisk in the milk until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. (If it’s warmer than 70 degrees, refrigerate the batter).
The next morning, heat the waffle iron. Beat the egg and the 6 tablespoons of melted butter into the batter, which will be quite thin.
Spray the hot waffle iron with nonstick spray and rub on a little butter with a paper towel or a piece of bread. Add just enough batter to cover the cooking surface, about 1 1/3 cups for a Belgian waffle, 2/3 cups for a standard.
Cook the waffles until crisp and brown but not too dark, 2 to 3 minutes each. Serve hot.
- Makes 6 to 8 waffles.
- Use all the batter and freeze any leftover waffles individually. Reheat them in a toaster oven.
- Yeast comes in several different forms. One envelop contains 2 1/4 teaspoons of active dry or instant yeast. Fresh compressed yeast, which is sold in the refrigerator section of the supermarket, comes in 1-ounce foil-wrapped squares. Although some sources say you should use 25 percent less instant yeast than other types, King Arthur’s Flour The Baker’s Catalogue says there is not enough difference to make measuring worthwhile.