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+ servings
Overnight Yeasted Waffles
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A surprisingly simple recipe for overnight yeasted waffles. Note that though the waffle batter comes together quickly, it will need to rise overnight. Recipe adapted from Marion Cunningham’s The Breakfast Book via Smitten Kitchen.

Recipe Type: Breakfast
Makes: 10 (4-inch) waffles
Author: Brooklyn Supper, adapted from Marion Cunningham’s The Breakfast Book via Smitten Kitchen
Ingredients
  • 8 tablespoons unsalted butter, melted and cooled
  • 2 cups milk milk can not be hotter than 140 degrees F – aim for 120 degrees, warmed
  • 1 packet active dry yeast (1/4-ounce)
  • 1 tablespoon honey
  • 1/2 cup lukewarm water (about 110 degrees F)
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon sea salt
  • 2 eggs, lightly beaten
  • 1/4 teaspoon baking soda
Instructions
  1. The night before, mix water and honey in a large bowl. Sprinkle yeast over top and set in a warm place for 15 minutes. Check that mixture is frothy and bubbly (that means yeast is working).
  2. Add warm butter and milk to yeast mixture. Fold in flour and sea salt, mixing gently, just until combined. Cover with plastic wrap, and leave mixture to rise overnight.
  3. In the morning, preheat waffle iron to high heat. Set oven to 200 degrees F and slide a rimmed baking sheet in to preheat as well.
  4. Batter should be thin and very bubbly. Fold eggs and baking soda into the batter.
  5. I used more batter per waffle than usual for my waffle maker – 1/3 - 1/2 cup compared to the usual 1/4 cup per 4-inch waffle. Bravely ladle it in to the waffle maker, close lid, and cook a bit longer than you might a normal waffle, until waffles are a rich golden brown on the outside, but still pale and pillowy on the inside. (My waffle maker has a 1 - 6 heat setting and I cooked these between 5 and 6.)
  6. Store cooked waffles on baking sheet in warm oven.
  7. Serve warm waffles with blood orange curd and plain yogurt, or salted butter and a drizzle of maple syrup.
  8. Leftover batter can be kept covered in the fridge for a day or so. Leftover waffles can be kept covered in the fridge and toasted up just before serving.