Overnight Waffles
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Ingredients
- 1/2 cup warm water (between 105 and 110 degrees F)
- 1 packet active dry yeast (or 2 1/4 tsp)
- 2 cups milk
- 4oz unsalted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups flour
- 2 Large eggs
- 1/4 teaspoon baking soda
Directions
| Step 1 | |
 Heat milk and butter over low heat just until butter is melted. Put warm water (105-110F) in a large, pre-warmed mixing bowl and sprinkle yeast on top. Let yeast dissolve and sit for fifteen minutes | |
| Step 2 | |
 Let milk-butter mixture cool a bit- this is also good in the 105-110F range.whisk gently until there aren't any lumps. Add flour one cup at a time, alternating with milk mixture stirring gently with a whisk, add salt and sugar with the second cup of flour. Cover with plastic wrap and leave on counter overnight. | |
| Step 3 | |
 In the morning (the number of hours isn't critical) the flour mixture will have about doubled in size and will be bubbly. Beat eggs with baking soda, and add to the flour mixture. | |
| Step 4 | |
 Heat waffle iron and coat with butter, oil, or spray coating. I used one ladleful (about 1 cup) of batter per waffle and had no messy overflow. Cook according to the bidding of your waffle iron. | |
| Step 5 | |
| Waffles can be kept warm in a 200 degree F oven, and leftover waffles can be wrapped and frozen for a happy weekday breakfast. | |