Overnight Waffles

These waffles have been the biggest hit in my Breakfast Initiative.  Every time that I make them, the girls both get so excited - and so does my husband!  The big advantage to this recipe is that instead of having to whip up some egg whites to fold into the batter (like just about every waffle recipe out there), it uses yeast.  The only disadvantage is that the batter has to be made at least 12 hours before cooking - I'm not used to planning out breakfast the evening before, so I have to make a conscious effort to remember to get these done when I'm making dinner.

Overnight Waffles

1 3/4 cups milk (any kind - I've used skim, 1%, and whole)

6 Tbsp unsalted butter

1 cup whole wheat flour (or white whole wheat flour)

1 cup all-purpose flour

1 Tbsp sugar

1 1/2 tsp instant yeast

1 tsp salt

2 eggs

1 tsp vanilla extract

Heat the milk and butter together in a small saucepan over medium heat until the butter is melted.  Let cool until just slightly warm.

Whisk together the flours, sugar, yeast, and salt in a large bowl.  Whisk in the warm milk until smooth.  Whisk in the eggs and vanilla until smooth.  Scrape down the sides of the bowl and cover with plastic wrap.  Refrigerate for at least 12 hours.

Heat the waffle iron.  Remove the batter from the fridge (it should have about doubled in size) and whisk to recombine and deflate.  Make waffles according to your waffle maker's instructions.  

 

If there are leftovers, they heat up excellently in the toaster the next day!