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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Overnight Belgian Waffles Recipe

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This recipe for Overnight Belgian Waffles is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c warm water (110 to 115)
1 pckg (1/4 oz) active dry yeast, at room temperature
2 tsp sugar
2 cups lukewarm milk (90 to 100)
1/4 pound unsalted butter, melted
2 Tbs honey
1 tsp vanilla
1 1/4 tsp kosher salt
2 cups ap flour
2 extra large eggs
1/4 tsp baking soda
Directions:
Directions:
The night before, combine water, yeast and sugar in a large bowl ( the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
The next morning, heat a Belgian waffle iron and spray with cooking spray. Beat egg together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup). Close and cook for 5 to 6 minutes on medium heat. Repeat until all are done.
You can cook them up to one hour ahead of time and reheat for 10 minutes in a 350 pven.
º
Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
overnight plus 45 minutes

 

 

 

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