Overnight waffles

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.

Return to main post

Comments

[Bob]

One question: you rave about the awesomeness that is buttermilk (and Oh Yes, it is awesome) then follow up with a recipe sans buttermilk. Is it a typo in the recipe, or a bizarre and unfortunate non sequitor?

[Daniel]

The buttermilk recipe is in the book. 

[A Facebook User]

This recipe is nearly a duplicate of the Raised Waffles recipe in my 1996 edition of the Fannie Farmer Cookbook. The only difference is that the next morning, you whisk in the 2 whole eggs along with a quarter teaspoon of baking soda. No egg white beating necessary--because really, who wants to beat egg whites on a hungry Sunday morning? The results are delicately crispy on the outside and light and moist on the inside--really, the very best waffles EVER! Hope this saves your egg white beating arm!

[A Facebook User]

Wait, I take it back. It looks like the Fannie Farmer version ups the salt to 1 teaspoon, the sugar to 1 tablespoon, and the yeast to a full package. Otherwise the same, though.

[Miranda]

Yeah, I think it's a typo in the recipe, calling for milk instead of buttermilk. This recipe is very similar to the one I found in "Nourishing Traditions" by Sally Fallon, only she uses freshly-ground whole-wheat (or kamut or spelt) flour instead of all-purpose flour. Soaking it in buttermilk (or kefir or yogurt) overnight (or even up to 24 hours) softens the bran of the wheat, making it still come out light and fluffy and OH so tasty, while being even better for you because it's whole wheat :D But it does have to be buttermilk or kefir or yogurt, not just milk, so the cultures in the milk will break down the flour. And yes, it is SOOOO yummy!

[Daniel]

I've made these many times with this recipe. You might be able to use buttermilk; I use milk. 

[Maureen Chapman]

Just made these for a brunch this weekend and everyone loved them. I love the yeast quality and this was so simple. No difficulty whatsoever beating the egg whites. I used my stand mixer but it is just as easy by hand if necessary. Totally worth it and will make these again and again! We also made a side of fresh strawberries for those who wanted them, as well as real butter and maple syrup. YUM!

[Daniel]

So glad to hear you liked them.