Makeover Overnight Yeast Waffles Recipes

YEAST WAFFLES

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
• The next morning, stir beaten eggs and baking soda into the batter; beat well.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

MAKEOVER OVERNIGHT YEAST WAFFLES

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Let egg whites stand at room temperature for 30 minutes. In a small bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites. , For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.

OVERNIGHT BELGIAN WAFFLES

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 WAFFLES

Steps:

• The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you're using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.)
• When you're ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it's relatively smooth.
• Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200°F oven. If you're making them ahead, store at room temperature in an airtight container and warm them in a 300°F oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 350°F oven for 8 to 10 minutes.
• Variation:
• Whole Grain Overnight Waffles: Replace some or all of the all-purpose flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours.

OVERNIGHT YEAST WAFFLES

Steps:

• In a large mixing bowl, dissolve yeast in warm water.
• Add sugar and let stand for 5 minutes.
• Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine the flour and salt; stir into milk mixture.
• Cover and refrigerate overnight.
• Let egg whites stand at room temperature for 30 minutes.
• In a small mixing bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites.
• For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron. Bake according to manufacture's directions until golden brown.

OVERNIGHT BELGIAN-STYLE YEAST WAFFLES

Steps:

• Mix all ingredients in a large bowl.
• Cover the bowl and let it sit at room temperature for one hour.
• Now refrigerate the batter overnight to let the flavors develop.
• Preheat the waffle maker and coat with baking spray. Use a 2/3 measuring cup to scoop batter onto the waffle maker. Cook per the manufacturer's instructions.

OVERNIGHT WAFFLES

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.

WAFFLES

Steps:

• In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until thoroughly combined, then make a well in the center of the dry ingredients and set aside.
• Pour the buttermilk into a small bowl and set aside.
• In a separate small bowl, beat the egg, then whisk in the melted butter. Add the egg mixture to the buttermilk and whisk until combined.
• In a medium bowl, whisk the egg white until it's frothy and lightly whipped (it should look like beer foam) and set aside.
• Pour the buttermilk mixture into the well in the dry ingredients and stir until there are no streaks of dry flour left, but the batter is still lumpy. Add the egg white and gently mix until combined.
• Turn on a waffle maker and coat the plates with nonstick spray. Cook the batter according to the manufacturer's instructions, keeping in mind that you may need to cook the waffles longer than the instructions indicate. The waffles should be crispy and golden brown and should not still feel wet inside when poked. They should have some spring to them. Transfer the waffles to a plate and repeat with the remaining batter, making sure to spray the waffle iron with nonstick spray between batches.
• Serve warm with butter and maple syrup.