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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Overnight Waffles Recipe

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This recipe for Overnight Waffles is from Recipes From My Childhood, 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:  
The night before:

1/2 cup warm water (105º), 2 1/4 t. yeast, 2 c. warm milk (105º)
1/2 c. unsalted butter, melted and cooled to lukewarm, 1 t. salt, 1 t. sugar, 2 c. flour
In the morning: 2 large eggs, 1/4 t. baking soda
Directions:
Directions:
The night before: Pour warm water in the bottom of a large bowl. Remember this batter will rise. Sprinkle yeast on top and let it dissolve and foam ever so slightly. Stir in milk, melted butter, salt, sugar, and flour; alternating wet and dry to prevent lumps.
Cover bowl with plastic wrap and set out on counter overnight.

The next morning, whisk in eggs and baking soda until smooth. Heat waffle iron and cook till golden, serve warm, with your choice of toppings. This batter rises in the night and so it doesn't rise like a typical waffle batter so you will have to play with the amount your particular waffle iron needs, mine takes a scant over a full cup.
Number Of Servings:
Number Of Servings:
4-6 large waffles
Personal Notes:
Personal Notes:
This has become Taylor's go to waffle recipe. It was taken from a recipe from the late 1800's and adapted with modern language and measurements by the Smittenkitchen. I love the philosophy of the Smittenkitchen "anything that can be done ahead, should be done ahead".

 

 

 

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