A lot of people have asked me for my favorite waffle recipe.

I have one that I consistently recommend. It's from Mark Bittman's How to Cook Everything. It doesn't require more work than other waffle recipes, but it does require that you think ahead. 

I know that would seem to be asking a lot sometimes, but I'm not sure it's as difficult as it sounds.

Ask yourself Saturday night whether you would like awesome waffles on Sunday morning. When the answer is yes, take five minutes to get these started.

Now, in the interest of full disclosure, I will report that some people to whom I have recommended this waffle recipe over the years have reported that they do not enjoy the yeasty quality of these overnight waffles. Obviously I disagree; I wouldn't be recommending a waffle recipe that required you to start it the night before if I didn't think it was worth it. But, yes, it's possible you won't like them. 

If that's the case, or if you fail to think ahead, Bittman has a great buttermilk waffle recipe.

Here's the thing about buttermilk. You probably don't keep it on hand at all times, but I think you're making a mistake. It holds for a long time. What? It's going to go sour? And while there are limited applications for it, once you have it, it's easy to use up. You will get the buttermilk because you want to make waffles (or pancakes) and then you will make more waffles (or pancakes) because you have more buttermilk.

It really takes care of itself.

Overnight waffles

Makes 4 to 6 servings

Ingredients:

  • 1/2 teaspoon instant yeast
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 cups milk
  • 8 tablespoons butter, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 2 eggs

Directions:

1. Before going to bed, combined the dry ingredients, then stir in the milk, butter and vanilla. Cover with plastic wrap or a tight-fitting lid and let stand overnight at room temperature.

2. Grease and preheat your waffle iron. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Fold them into the batter.

3. Ladle the batter into the waffle and waffle until light golden brown, 3 to 5 minutes depending on your waffle iron.