I kept hearing about overnight waffles but I ignored them because I couldn’t be bothered to start breakfast on a Friday or Saturday night. But, I also couldn’t be bothered to whip egg whites (which most waffle recipes require) on a Saturday or Sunday morning, so we just never ate waffles. But, my curiosity got the best of me last weekend, so I said, “FINE, I’ll make overnight waffles”. And it really wasn’t bad at all.
To enter flavor country: Sprinkle chopped pecans on the batter before cooking. Serve with butter and maple syrup.
- 2 cups flour
- 1 TBSP sugar
- 1 tsp active dry yeast
- 1/2 tsp salt
- 2 cups milk
- 1 large egg
- 6 TBSP melted butter
Combine flour, sugar, yeast and salt in a large bowl. Whisk in milk until blended. Cover and let stand overnight at room temperature.
Beat egg and melted butter into the batter.
Heat the waffle iron, spray with nonstick spray. Add enough batter to just fill the waffle iron and cook until crisp and brown.
Makes 8 waffles
This recipe is from Mollie Katzen