These worked out great on a Saturday morning at the cabin. Most of the prep was done the night before, and breakfast was ready in no time, which makes for a happy husband. He needs a full belly before he goes out fishing, and I love waffles not only for their taste, but because I don’t have to stand and stare at them and wait to flip them like you do with pancakes. This would work well if you had overnight guests, allowing more time for prepping coffee and other treats and not making quite as big of a mess in the kitchen.
Amazing Overnight Waffles
Credit: The Essential New York Times Cookbook by Amanda Hesser
2 cups all-purpose flour
1 teaspoon active dry yeast
1 tablespoon sugar
½ teaspoon salt
2 cups whole milk
1 large egg, lightly beaten
6 tablespoons unsalted butter, melted, plus more for waffle iron
nonstick cooking spray
- Combine the flour, yeast, sugar and salt in a bowl. Whisk in the milk until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. (If the room is warmer than 70 degrees, refrigerate.)
- In the morning, heat the waffle iron. Beat the egg and melted butter into the bowl of batter; the the batter will be quite thin. Spray the hot waffle iron with nonstick spray and rub on a little butter with a paper towel. For each waffle, add just enough batter to cover the cooking surface—like icing on a cake. Cook the waffle until crisp and brown but not too dark, 2 to 3 minutes. Serve hot with toppings.