"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Overnight Raised Waffles Recipe

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This recipe for Overnight Raised Waffles, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. warm water
1 pkg. dry yeast
2 C. milk, warmed
1/2 C. butter, melted
1 tsp. salt
1 tsp. sugar
2 C. all-purpose flour
2 eggs
1/4 tsp. baking soda

Directions:
Directions:
Use a rather large mixing bowl -- the batter will rise to double its original volume. Put warm water in mixing bowl and sprinke in yeast. Let stand to dissolve, about 5 mins. Add milk, butter, salt, sugar and flour to yeast mixture, and beat with whisk until smooth. Cover bowl with plastic wrap and let stand overnight at room temperature. Just before cooking waffles, beat in eggs, add baking soda and stir until well mixed. The batter will be very thin. Pour about1/2 to 3/4 C. batter into a very hot waffle iron. Bake until golden and crisp. This batter will keep well over several days in the refrigerator. Makes 8 whole waffles.

Personal Notes:
Personal Notes:
For when you need to feed a crowd of hungry people at breakfast time, this is the recipe for you. We use Dennis' mother's waffle iron, from the 1950s -- it still makes great waffles!

 

 

 

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