Goodnight Waffles

Light and fluffy waffles, mostly done the night before. In the morning just mix in the eggs, vanilla extract and a pinch of baking soda while the waffle maker is heating. Leftover batter may be covered and kept in the fridge for up to 3 days. (Makes great desserts!)

• Difficulty: Difficult
• Category: Treat
• Cuisine: Breakfast
• Cooking Method: Specialty Cooking Device

Ingredients

Prepare the night before

• 1/2 cup lukewarm (105°) Water
• 1 tsp granulated sugar
• 2 1/4 tsp active dry yeast (1 Yeast packet)
• 2 cup whole milk, warmed (105°)
• 1/2 cup unsalted butter (melted and cooled)
• 1 tsp Salt
• 2 cup all-purpose flour

Mix in the morning

• 2 eggs lightly beaten (large)
• 2 tsp vanilla extract
• 1/4 tsp baking soda

Instructions

Prepare the Night Before

1. The night before or at least 8 hours before baking, combine the warm water, sugar and yeast.
2. Let stand 10 minutes until foamy.
3. Stir in the warm milk, melted butter and salt.
4. Beat in the flour until smooth (this may be done using a hand mixer on low speed).
5. Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the counter top - do not refrigerate!

Mix in the morning

6. Preheat waffle maker. Do not open waffle maker during cooking.
7. Scoop mixture into waffle maker, spreading evenly over the grids. Cook using waffle maker instructions. Waffles may be kept warm in a slow (200°) oven on a cookie sheet.
8. Serve with sliced fresh fruit, powered sugar, warm syrup (Raspberry Cream syrup from Smith's Grocery Store is the best) and whipped cream. Per Waffle: Cal 373 Carbs 38g Protein 10g Fat 20g Sat. Fat 12g Chol 123 mg Sod 501mg Calc 117mg Fiber 1g