Overnight Raised Waffles

I haven’t made waffles in a long time but I saw this recipe for Overnight Raised Waffles in Marion Cunningham’s The Breakfast Book and wanted to try them. They were good waffles and easy to make because you didn’t have to whip up egg whites, which somehow always turns me off making waffles. In the past, sometimes the waffles I’ve made have been almost dry in the middle. These were crispy on the outside but soft on the inside and very tasty.

This makes a lot so we had leftovers, which seem to heat up well in the toaster.  No matter what, it seems the first set of waffles is always messy but they didn’t go to waste. The chickens chased each other around trying to snatch bites of waffles from each other.  They are carb-o-holics.  I wish I’d thought to bring the camera out with me!

This is for your standard square waffle iron, not the thicker Belgian one.

Print Recipe

Overnight Raised Waffles

Ingredients

• 1/2 cup warm water
• 1 package yeast (2 1/2 teaspoons)
• 2 cups warm milk
• 1/2 cup butter, melted
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cups flour
• 2 eggs
• 1/4 teaspoon baking soda

Instructions

• Use a large mixing bowl as the batter will rise to double its original volume as it sits overnight. Put the warm water in the bowl and sprinkle in the yeast, letting it sit for 5 minutes.
• Add the warm milk, melted butter, salt, sugar and flour to the yeast mixture and beat until smooth. I just used a good whisk but you could use a hand blender if you wanted. Just make sure there are no lumps.
• Cover the bowl with plastic wrap and let it sit overnight at room temperature.
• Preheat your waffle iron to high. (The standard kind, not Belgian.)
• In the morning, beat in the eggs, then add the baking soda and stir until well blended. The batter is very thin at this point.
• When your waffle iron is ready, pour in 1/2 – 1 cup batter, depending on the size of your iron. (Check the directions.)
• Bake until done. They’ll be crisp on the outside and still soft on the inside.
• The batter will keep for several days in the refrigerator if you don’t want to make them all the first day.

There are 5 different recipes for waffles in this book, including Sour Milk Waffles, Whole Wheat Buttermilk Waffles and Whole Wheat Granola Waffles, as well as a ton of other good breakfast recipes. Other recipes that caught my eye include Potato Bacon Pie, Potato Apple Fry, Breakfast Sausage (from ground pork), Scones, Buttermilk Baked Eggs, Eggs Beatrice (a lighter version of Eggs Benedict) and Featherbed Eggs.