Monday, January 28, 2013

Overnight Waffles

This post is for Jen O - we all (Jen, Linda, and I) talked about food a lot in out hotel room and I promised to post this recipe. It is the one we always use - the grandchildren love them, they are creamy on the inside and crispy on the outside:

Overnight Waffles
How to Cook Everything by Mark Bittman

Start the night before - no more work than other waffles but you have to plan the night before.

1/2 tsp. yeast
2 cups flour
1 Tbsp sugar
1/2 tsp salt
2 cups milk
1/2 tsp vanilla (optional)
8 Tbsp butter, melted
2 eggs

Before going to bed, combine the dry ingredients in a bowl. Stir in the milk, butter and vanilla. the mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature.

Brush waffle iron with oil (I don't do this - my waffle iron doesn't need it), an preheat it.

Separate egg white from yolks. Add yolks to waffle mix; stir. Beat egg whites until they hold soft peaks. Fold them into the waffle batter, gently.

I use a 1 cup ladle to drop the batter onto hot waffle iron - and cook 4 - 4 1/2 minutes - that depends on your iron. I have the Kitchen Aid double waffle iron - it takes about 4 + minutes on mine.


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