Night Before Waffles
Serves: 6Ingredients:
- 1/2 cup lukewarm (105 degree F) water
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry year (1 yeast packet)
- 2 cups whole milk, warmed (about 105 degrees F)
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking soda
Steps:
- The night before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast. Let stand 10 minutes, until foamy. Stir in warm milk, melted butter and salt. Beat in the flour until smooth; (this may be done using a hand mixer on low speed).
- Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop - do not refrigerate.
- When ready to bake, preheat your waffle maker on the preferred setting.
- While the waffle maker is heating, stir the eggs, vanilla extract and baking soda into the batter. Use a measured amount recommended by the waffle maker manufacturer and pour batter onto waffle grids. Use a heat-proof spatula to spread the batter evenly over the grids. Close cover and bake until done. Remove waffle and repeat with remaining batter. Waffles may be kept warm in a slow (200 degree F) oven. Serve with sliced fresh fruit, jam, powdered sugar, a warm fruit syrup, or whipped cream.