Overnight Waffles
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 eggs
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 cups milk
- 2 cups all purpose flour
- 1/2 teaspoon instant yeast
- 1/2 teaspoon vanilla extract optional
- 8 tablespoon butter melted and cooled
- canola oil for brushing on waffle iron
- Carbohydrate 55.9036275398365 g
- Cholesterol 163.666250034277 mg
- Fat 28.2196502671836 g
- Fiber 1.88255073815645 g
- Protein 13.7579318305871 g
- Saturated Fat 16.8680320136654 g
- Serving Size 1 1 Serving (237g)
- Sodium 245.216483602923 mg
- Sugar 54.02107680168 g
- Trans Fat 2.28983552628695 g
- Calories 534 calories
1. Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature (I found a gallon pitcher worked best) 2.Brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter. (I just stirred the eggs into the batter without separating them. Seemed to work well.) 3. Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven. I watch for the steam to stop rising from the waffle iron before I check for doneness. Also, these freeze well if you have extras. A quick toast in the toaster oven crisps them up again and they taste almost as good as fresh.
