Overnight Waffles

overnight_waffles.jpgHere is the 2nd of our two contrasting waffle styles - this is the traditional yeast-raised waffle, which is not as crisp as the previous contender, but offers much deeper flavor. Copious amounts of butter and eggs make the waffle more cake-like, and also makes for better leftovers when heated up the next day. This recipe does take more forethought, since it has to sit overnight, but does not have the morning-of resting time that the other recipe does so it is actually quicker in some ways. The flavor of the waffle is so rich that all it needs is a little syrup and maybe some fresh fruit.

½ cup warm water
1 package (2 ¼ tsp.) dry yeast
2 cups milk, warmed
6 Tbs. butter, melted and cooled slightly (we could have used less - it still tasted strongly of butter)
1/2 tsp. table salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda

Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.

Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room temperature.

Before cooking the waffles, preheat a waffle maker. Follow your waffle maker's instruction manual for this, but whatever setting is approximately medium-high should be fine.

Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.

Original recipe