12.16.08

Overnight Waffles

Posted in food, home cooking at 1:13 am by wingerz

waffle.jpg

I’ve never been thrilled by our waffle recipes. The one that came with our waffle maker is a bit on the yeasty side, and I didn’t love the one in The New Best Recipe, which calls for a bit of cornmeal to add crunch (haven’t tried their Cook’s Illustrated yeasted waffle recipe yet).

This is Mark Bittman’s recipe. The waffles were crisp and delicious. Topped them with strawberries and whipped cream. Most importantly, I ordered Jen and our guests to quarter and devour them as soon as they came out of the iron; few things that come out of our kitchen degrade as quickly and dramatically as fresh waffles. I think this ended up making 5 waffles.

Overnight Waffles from How to Cook Everything

1/2 teaspoon instant yeast
2 cups (10 oz) all-purpose flour
1 tbsp sugar
1/2 teaspoon salt
2 cups milk
8 tbsps (1 stick) butter, melted and cooled
1/2 teaspoon vanilla extract (optional)
neutral oil for brushing the iron
2 eggs

1. The night before, combine dry ingredients in a large bowl. Stir in the milk, then butter and vanilla. Cover with plastic wrap and set aside overnight at room temperature.
2. When ready to cook, brush the waffle iron lightly with oil and heat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Fold them gently into the batter.
3. Spread enough batter onto the iron to barely cover it; bake until the waffle is done, usually 3-5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200 deg F oven.

2 Comments »

  1. Ed Geraghty said,

    December 21, 2008 at 6:52 pm

    Wow… 1 stick of butter.. it better tast good :)

  2. wingerz said,

    December 22, 2008 at 12:31 pm

    butter makes everything better! no wonder these waffles are so good.

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