January 26, 2016

In the Kitchen: Overnight Waffles


What is better than waking up to waffles on a snowy day? Almost nothing. I wanted to make yeasted waffles for years, and this past weekend seem like the perfect excuse to bust out the old waffler iron. They were easier than I anticipated to make, and so much better than regular waffles. You may think I'm exaggerating, but the yeast allows the waffles to become light and airy and the thin batter gets them nice and crispy. Giving these waffles the best texture possible. Plus, I think making the mixture allows for an easier morning. Just pour the batter in to a waffle iron, and hello delicious breakfast. Trust me, you will be not disappointed with these waffles. Make them this weekend and you will see the overnight waffle light. 


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Overnight Waffles

1 1/2 teaspoons dry active yeast
1/4 cup lukewarm water
1 cup milk
4 tablespoons butter
1/2 tsp salt
1 tablespoon honey
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup flour
1 egg
1/8 teaspoon baking soda

Combine yeast and lukewarm water in a large bowl. Stir this mixture and let it sit until yeast has dissolved. Heat milk and butter in a small saucepan over low heat until butter has dissolved and the mixture is warm. Combine half of the flour with the yeast and stir to combine. Then add it milk mixture, and finish with remaining flour, salt, honey, sugar, and vanilla extract. Stir until mixture is lump free, you may need to use a whisk. Cover batter with plastic wrap and allow to set out overnight.

In the morning, the mixture should have doubled in size but will still be quit wet. Whisk together the egg and baking soda, add to the batter, and mix until smooth. Heat waffle iron and lightly coat with butter or a non-stick spray. Ladle 1/2 cup (more or else depending on the size of your waffle iron) in to the waffle iron and cook until desired doneness. I like mine on the crispier side so they go for a little longer than normal. The mixture is pretty lose, so you will probably need to use more batter than with a traditional mix. Serve warm with butter and maple syrup.








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