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Overnight Waffles

A friend of mine took me to Cora’s restaurant a while back and I ordered my favourite dish – the waffles with Nutella and bananas – and I’ve been dreaming about it ever since. I finally got around to trying this recipe from Cook’s Illustrated for Yeasted Waffles. It takes a little planning because you make the batter the night before, leave it in the fridge overnight, then all you have to do it get up in the morning and put it in the waffle iron. The first batch was so good I wolfed them down and then wandered off to the kitchen to pace around, waiting for the second batch to cook – seriously, they’re that good. The outside is light, crisp and delicate and the inside is fluffy and delicious. The trick is to make sure the waffles have all but stopped steaming and when you remove them they shouldn’t be limp at all. If they are still flexible put them back in the iron for 30 seconds or more. I know I said the Betty Crocker waffles were great, and they are, but these are extra special and would probably be even better in an actual belgian waffle iron. This is another fabulous recipe idea for Mother’s Day. Hey you guys from up north – if you can make bannock/flummies you can make these waffles. 😉

Yeasted Waffles

1- 1/2 tsp instant yeast  (If your yeast packet has been open for more than a week, consider doubling the amount.)

2 c flour

1 tbsp sugar

1/2 tsp salt

2 cups milk

8 tbsp butter (1/2 cup)

1/2 tsp vanilla

2 eggs

In small saucepan, melt butter into milk and cool until warm to the touch. Combine dry ingredients and stir in milk and butter mixture. Mix egg and vanilla together, then add that to batter. Mixture will be loose. Cover with plastic wrap and refrigerate overnight.

In the morning the dough will have bubbled and risen. Mix batter to deflate. Pour into hot waffle iron as directed in your waffle iron manual. Bake waffles until steam has subsided and waffles are golden brown (it’s OK to peek). You may want to try different shades of brown to see which you like best: darker makes them very crunchy, lighter golden and they’ll be very moist and tender inside.

This makes about 12 waffles, or enough for two (hungry) adults and two (very small) children.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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