image by heather
If you enjoy waffles you will adore these overnight waffles. By preparing the batter the night before, you give time for the yeast (rather than baking powder) to work its magic. You won't believe the difference in how crispy the edges get while still keeping the center of each waffle perfectly fluffy.
This recipe is from Mark Bittman's book How to Cook Everything.
The amounts listed give the perfect amount for two people (when Dan the Man and I are enjoying a Saturday brunch together). Double it to get four to six servings.
- 1/4 tsp instant yeast
- 1 cup flour
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 1 cup milk
- 4 Tbsp butter (half a stick), melted and cooled
- 1/4 tsp vanilla
- oil or oil spray for your waffle iron
- 1 egg
- The night before, combine dry ingredients (yeast, flour, sugar, and salt).
- Stir in milk, then butter and vanilla. Cover with plastic wrap and set aside overnight at room temperature.
- The next morning, brush or spray the waffle iron with oil and preheat it.
- Separate the egg and stir the yolk into the batter. Beat the egg white separately, then add it to the batter.
- Spread a ladleful of batter onto the hot waffle iron and cook until waffle is done. Enjoy!