Recipe: Overnight Yeast Waffles

2014-09-06 22.07.10
So, Graham and I were sitting on the couch one Saturday night and he mentioned that we should have waffles for breakfast Sunday morning. He got up to make sure we had waffle mix and found that we had none. No waffle/pancake mix. No Bisquick. None of the convenient mixes that make breakfast ridiculously easy. I wasn’t ready to give up on waffles, so I turned to Pinterest.

Pinterest (almost) never fails. And it definitely didn’t fail this time. This time, it lead me to a recipe for overnight yeasted waffles. This recipe turned out to be perfect. It was insanely easy. I mean, it literally took about five minutes to put together. And unlike most of the other waffle recipes I found, it didn’t include buttermilk (which I didn’t have on hand). However, it did include yeast. Working with yeast always makes me uneasy… I never know if it’s going to work or not. I’ve actually stopped buying the jar, and have switched to the packets, and I have had better luck with yeast ever since. There was cinnamon in the batter, and they smelled amazing as they cooked, so if they hadn’t turned out well it would have been incredibly disappointing. Thankfully, the yeast was good, and the waffles turned out perfect! They were easy, delicious and this is my new go-to waffle recipe. I can honestly say we’ll probably never buy a mix again.

2014-09-06 22.02.24
Overnight Yeast Waffles (For us, this made five huge waffles.)

(Original recipe can be found here.)

Ingredients:

  • 2 & 1/4 C of all-purpose flour
  • 1 packet of active yeast
  • 2 T. of sugar
  • 1 t. of vanilla extract
  • 1/2 t. of salt
  • 1 & 3/4 C. of milk
  • 2 Eggs
  • 1/4 C. of melted butter or oil

Directions:

    1. Preheat oven to 250 degrees. Place a large baking sheet in the oven and leave it alone.
    2. Sift together the dry ingredients in a large mixing bowl. In a measuring cup, combine the wet ingredients (except the melted butter). Add the wet ingredients to the dry and mix thoroughly. Cover loosely with plastic wrap and refrigerate over night, or up to 24 hours.
    3. The next morning, heat your waffle iron and give the batter a good stir. Brush the heated waffle iron with the melted oil or butter. Add your batter to the waffle iron and cook according to your waffle irons instructions (ours has a handy light that goes off when the waffle is ready). As each waffle is finished, place it in the oven on the warmed baking sheet. This will help keep them from getting soggy.
    4. Serve with butter, syrup, fruit, or whatever you wish.

2014-09-06 22.04.08

4 thoughts on “Recipe: Overnight Yeast Waffles

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s