OVERNIGHT BELGIAN WAFFLES
I've always loved those big, thick, crisp waffles that you buy from street carts in Brussels. I tried to make them for years, but sadly, mine always came out thin and soggy. I finally decided to tackle the problem, and I came up with these delicious yeasty Belgian waffles. You make them almost entirely the night before, so all you have to do in the morning is stir in some eggs and heat up the waffle iron. (You'll need a special Belgian waffle maker, but these are so good, they're worth having the extra piece of equipment around.) Because this batter rises overnight, the waffles are incredibly light and flavorful. I like to serve them piled high with sliced bananas, sprinkled with toasted coconut and drizzled with warm maple syrup.
Provided by Ina Garten
Time 8h40m
Yield 10 to 12 large waffles
Number Of Ingredients 12
Steps:
- The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
- The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
- Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
- Make-Ahead Plan
- Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.
OVERNIGHT YEAST WAFFLES
Whip up this crowd-sized batch of batter the night before your big brunch. In the morning, it's quick and easy to turn out enough waffles for the whole crew. What a delicious way to get the party started! -Mary Balcomb, Florence, Oregon
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, butter and eggs; mix well. Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Stir batter; add baking soda and stir well. Bake waffles in a preheated waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 220 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
OVERNIGHT WAFFLES
These are the ultimate waffles, crisp on the outside, light on the inside. Serve with your favorite jam or syrup, bacon & sausages on the side. Be sure you follow the directions DO NOT add eggs the night before!! It is safe to leave the other ingredients out over night but not with the eggs added
Provided by Bergy
Categories Breakfast
Time 9h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Before going to bed combine the dry ingredients and stir in the milk, then the cooled melted butter and vanilla (if using it).
- The mixture will be very loose.
- Cover and let it sit at room temperature overnight.
- In the morning, separate the two eggs.
- Stir the yolks into the batter.
- Beat the whites until they hold soft peaks.
- Gently stir the whites into the batter.
- Brush waffle iron with oil lightly and ladle batter on the waffle iron and bake until done (3-5 munutes).
- Serve or keep warm until all are baked.
AMAZING OVERNIGHT WAFFLES
These waffles are the best I have ever made and take practically no time to prepare. This is another of my favorite Mollie Katzen recipes.
Provided by budgiesntiels
Categories Breakfast
Time 9h
Yield 12 waffles
Number Of Ingredients 7
Steps:
- Combine the flour, yeast, sugar and salt in a medium sized bowl.
- Add the milk and whisk until blended.
- Cover the bowl, tightly with plastic wrap.
- Place the bowl in the refrigerator over night.
- In the morning, preheat your waffle iron.
- Melt the butter and beat the egg in a seperate bowl then beat the mixture into the batter. The batter will be quite thin.
- Lightly spray the waffle iron with cooking spray.
- Add just enough batter to cover the cooking surface (2/3 cup for each waffle).
- Cook 2 to 3 minutes depending on your waffle iron.
- Don't over bake. It's okay to peek.
- (My waffle iron takes about 6 to 8 minutes to get them done. Experiment with the times until they are done to your liking.).
- Serve hot with your favorite toppings.
Nutrition Facts : Calories 163.9, Fat 7.9, SaturatedFat 4.7, Cholesterol 38.6, Sodium 164.1, Carbohydrate 19, Fiber 0.6, Sugar 1.1, Protein 4.2
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