One of my favorite things about the weekend is having a big breakfast. Shuffling around the kitchen with a cup of coffee in hand, cooking up a feast. It’s a wonderful way to start the day. Here’s a special breakfast we cooked up recently: Overnight Yeasted Waffles. It was easy to mix up the batter the night before and cook the waffles the next morning (very low maintenance). Top your waffles however you like and enjoy!
Overnight Yeasted Waffles Printer-Friendly Recipe
Recipe From: the kitchn
Makes: about 8 Belgian Waffles or 16 standard
1/2 cup warm water
1 tablespoon active-dry yeast
1/2 cup melted butter
2 cups whole or 2% milk
1 teaspoon salt
2 tablespoons sugar (optional, but recommended for a crisper outside)
3 cups all-purpose flour
The Next Day
2 beaten eggs
1/2 teaspoon baking soda
In a very large mixing bowl (because the batter will double in size), pour the yeast over warm water. Let stand for a few minutes to allow the yeast to activate and bubble up. Melt the butter and combine with the milk, salt, and sugar. Allow the mixture to cool to luke warm and then add to the yeast mixture. Stir in the flour until a dough is formed. Cover the bowl with plastic wrap and let sit overnight.
Sleep and dream of waffles.
In the morning, add beaten eggs and baking soda to the batter. Whisk together until combined completely. Cook the waffles on a hot waffle maker until golden brown, according to the waffle maker’s instructions. This usually takes around 5 minutes. Serve immediately. Freeze or refrigerate leftovers, reheat in an oven or toaster. Enjoy!
Combine melted butter with milk, salt, and sugar. (I forgot to take a picture of the yeast in the water, but make sure to start this first.)