Overnight Waffles

I love waffles for breakfast. My standard recipe is good, it’s tasty and fast, but sometimes I find it a bit boring. Making an overnight waffle recipe seemed like the perfect solution for that, yeast-raised things usually have more taste than recipes that use a chemical leavener, and a longer fermentation will give more flavour as well. The first time I made this recipe, it was nice, but I knew immediately that it could be much better. So I improved it, did a test run, and the result is below.

You need to start this recipe the day before, and either make it around dinner time and place it in the fridge before you go to bed, or make it before you go to bed and leave it on the counter. The recipe makes more batter than we need for one morning, so I divide it over 2 bowls and just leave the second bowl in the fridge for the second morning. I would not keep it longer than that. The amount of waffles it makes will greatly depend on the size of your waffle maker.

These waffles have an incredible and complex flavour. Even though they contain only a little sugar, they taste quite sweet (but not too sweet). They are crisp on the outside, and light, moist and fluffy on the inside. They are lovely with jam, fruit compote, maple syrup, (vanilla) yoghurt or nutella, perfect for an indulgent weekend breakfast. Or you could serve them as a luxurious dessert with warm cherries and whipped cream.

Overnight Waffles

Overnight waffles (12-16 waffles)
Adapted from “USA kookboek – Sheila Lukins”

1 sachet dry yeast
500 ml lukewarm milk
60 g butter, melted
1 tsp salt
1 tsp sugar
250 g flour
2 eggs
pinch of baking soda

Mix a little of the milk with the yeast and leave to stand for 5 minutes. Add the rest of the milk, butter, salt, sugar, and whisk. Add the flour and mix to a smooth batter. Cover with cling film and leave overnight.
Heat your waffle iron. Add the egg and baking soda just before baking, and whisk well. Scoop some batter in your waffle iron (not too much, it will rise quite a bit, and you don’t want it to overflow) and bake until golden and crisp. I found that they take a bit longer than my normal waffle recipe, the exact time will depend on your waffle maker. Repeat with the remaining batter and serve immediately.

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