Tuesday, January 31, 2012

Overnight Yeasted Waffles

Posted by Erin Wilburn / 7 comments » / breakfast


We are a house divided when it comes to syrup choices.  I prefer real Vermont maple syrup.  The good stuff, with one ingredient, which is Vermont maple syrup.  Nathan insists on “pancake syrup”.  You know, the kind where the ingredients are: corn syrup, high fructose corn syrup, water, cellulose gum, caramel color, salt, sodium benzoate and sorbic acid (preservatives), artificial and natural flavors, and sodium hexametaphosphate.  To be honest, I’m not happy that I have to keep this in my house.  But marriage is about compromises.  I lecture him on food a LOT, and he eats things like lentils, quinoa, kale, and other healthy things I throw his way.  (And he likes them!)  In return, sometimes I have to turn a blind eye, and try my best not to nag him.  After all, it’s waffles, not exactly like we’re starting out with a super healthy breakfast anyway!

Whether you choose to top your waffles with real maple syrup, that OTHER stuff, fresh fruit & whipped cream, peanut butter, nutella, or whatever, you won’t be disappointed with this recipe!  It was SO simple to prepare.  I mixed it together in a matter of minutes and put it in the fridge, to be enjoyed the next day.  (Side note: rather that use my stand mixer, or even my hand mixer, I thought this would be a great use for the OXO Hand Egg Beater I got at Food Blog Forum: Nashville.  Sure enough, it worked awesome!  I love that little gadget!)  Come morning, I loved that all I had to do was turn on the waffle iron, and give the batter a stir.  Seriously.  That’s ALL you have to do.  You go from your warm bed to warm waffles in a matter of MINUTES.  Thanks Jessica for sharing this recipe!

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Overnight Yeasted Waffles

Yield: 6-8 waffles (I got 6)

Ingredients:

2 1/4 cups all-purpose flour
2 tablespoons sugar
1 package active dry yeast
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1/3 cup vegetable oil
1 3/4 cups milk
1 teaspoon vanilla

Directions:

In a large bowl, stir together the flour, sugar, yeast, salt and cinnamon. Add in the milk, eggs, oil and vanilla and beat with an electric mixer until thoroughly combined. Cover the batter loosely with plastic wrap or a tea towel and chill overnight or up to 24 hours.

Stir the batter before using. Preheat and lightly grease your waffle maker. Pour about 3/4 cup batter onto waffle iron and close lid quickly; do not open until done. Follow the manufacturer’s instructions for your particular waffle iron. When done, use a fork to lift waffle off the grid. Repeat with remaining batter.

from Better Homes & Gardens, as seen on The Novice Chef

Posted by Erin Wilburn on January 31, 2012
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