Overnight Waffles

 

Total time: 12 hours & 15 minutes 

Active time: 15 minutes the night before and 15 minutes in the morning to cook

Serves: 2

Ingredients:

1 & 3/4 cups milk or buttermilk

8 TB unsalted butter, cut into 8 pieces

2 cups all-purpose flour

1 TB granulated sugar

1 TB salt

1 1/2 tsp instant yeast

2 large eggs

1 tsp vanila

Instructions:

1. The night before you want to eat these, heat milk and butter in a small saucepan over medium-low heat until butter is melted. Cool the mixture until cool to the touch. 

2. Meanwhile, whisk flour, sugar, salt, and yeast in a large bowl to combine. Gradually whisk warm milk and butter mixture into the flour mixture until smooth.

3. In a small bowl, whisk eggs and vanilla until combined. Add to egg mixture and whisk until incorporated. Cover bowl with plastic wrap and refrigerate at least 12 hours and up to 24 hours.

4. Follow the instructions for your waffle iron to preheat and oil the iron in the morning. Remove the bowl from the fridge and whisk to recombine. Waffle irons may vary but use about 1/3 to 1/2 cup batter and cook 4-5 minutes. 

Notes: 

• Buttermilk is totally optional but it is my preference.
• You may need to add a little more milk if it is too thick. 
• You can keep waffles warm while cooking them by placing them on a wire rack on top of a baking sheet in a 200F oven. Cover with a kitchen towel.
• Favorite toppings: whipped cream, strawberries, bananas, blueberries, maple syrup, peanut butter, or cinnamon applesauce

Source: Alicia