If you have the time and want a super light recipe for waffles, this is a good one (assuming you know that the next day will be a lazy day). The waffles will not be greasy, but will be super light and crispy and the batter will keep better in the refrigerator. Be sure to keep your waffle iron on its hottest setting. It will recover quicker between batches. If you want waffles that will reheat better in the toaster oven, see the Regular Waffle recipe, or heck freezer waffles will work. It’s the fat content that’s the difference. This is less grease, but won’t be quite as tasty reheated. On the other hand this batter holds better in the refrigerator. Up to you depending upon your needs.
Betty Twist: Awesome toppings are right here. Make it a Cinnamon Roll Waffle. Yum!
Overnight Waffles Adapted from Better Homes & Gardens New Cookbook, 12th edition
2 1/4 cups all purpose flour
2 Tablespoons of sugar
1/2 teaspoon salt
2 1/14 tsp of yeast (or 1 packet)
1 teaspoon vanilla
1 3/4 cups milk
1/3 cup oil
- Mix the first four ingredients in a bowl.
- Mix all the wet ingredients together.
Combine in the wet & dry ingredients in a mixing bowl.
Cover and place in the refrigerator.
The next day there should be some bubbles. This means the yeast is working.
- I have a small Cuisinart waffle maker. Using a 1/2 cup measure works without the dreaded overflow. If you are worried about overflow and making a mess, place a piece of parchment on half a baking sheet and cleanup will be a breeze. Enjoy and don’t peak until the light says its ok to look.