Overnight Yeasted Waffles
by Dobrodrummer
A surprisingly simple recipe for overnight yeasted waffles.
Author: Brooklyn Supper, adapted from Marion Cunningham’s The Breakfast Book via Smitten Kitchen
Recipe type: Breakfast
Makes: 10 - 12 4-inch waffles
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INGREDIENTS
- 8 tablespoons Unsalted butter ; melted
- 2 cups Milk ; warmed (milk can not be hotter than 140 degrees F – aim for 120 degrees)
- 1 packet Yeast active dry yeast
- 1 tablespoon Honey
- 1/2 cup Water ; lukewarm
- 2 cups Unbleached flour
- 1 teaspoon Sea Salt
- 2 Egg ; lightly beaten
- 1/4 teaspoon Baking soda
INSTRUCTIONS
The night before, mix water and honey in a large bowl. Sprinkle yeast over top and set in a warm place for 15 minutes. Check that mixture is frothy and bubbly (that means yeast is working).
Add warm butter and milk to yeast mixture. Fold in flour and sea salt, mixing gently, just until combined. Cover with plastic wrap, and leave mixture to rise overnight.
In the morning, preheat waffle iron to high heat. Set oven to 200 degrees F and slide a rimmed baking sheet in to preheat as well.
Batter should be thin and very bubbly. Fold eggs and baking soda into the batter.
I used more batter per waffle than usual for my waffle maker – 1/3 - 1/2 cup compared to the usual 1/4 cup per 4-inch waffle. Bravely ladle it in to the waffle maker, close lid, and cook a bit longer than you might a normal waffle, until waffles are a rich golden brown on the outside, but still pale and pillowy on the inside. (My waffle maker has a 1 - 6 heat setting and I cooked these between 5 and 6.)
Store cooked waffles on baking sheet in warm oven.
Serve warm waffles with blood orange curd and plain yogurt, or salted butter and a drizzle of maple syrup.
Leftover batter can be kept covered in the fridge for a day or so. Leftover waffles can be kept covered in the fridge and toasted up just before serving.
NOTES
http://brooklynsupper.com/2016/02/overnight-waffles-with-blood-orange-curd/
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1029g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2410 | ||
| Calories from Fat: 1405 (58%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 156.2g | 208 % | |
| Saturated Fat 96.8g | 484 % | |
| Monounsaturated Fat 39.9g | ||
| Polyunsanturated Fat 7.1g | ||
| Cholesterol 414.3mg | 127 % | |
| Sodium 5396.4mg | 186 % | |
| Potassium 1037.4mg | 27 % | |
| Total Carbohydrate 212.6g | 63 % | |
| Dietary Fiber 6.6g | 27 % | |
| Sugars, other 206g | ||
| Protein 41.2g | 59 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2410
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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