Sunday, March 6, 2011

Raised Overnight Waffles

Raised Overnight Waffles
As shared from the kitchen of Once Upon a Plate by Mari
Recipe adapted from Barbara and Marion Cunningham
Number of waffles produced will depend upon the size of your waffle iron
(The recipe yielded 5 waffles using the Waring WMK300A Pro Waffle Maker which holds 3/4 cups of batter)

1/2 teaspoon instant yeast
2 cups all-purpose flour
1 Tablespoon sugar
1/2 teaspoon salt
2 cups warm milk
1 stick (4 ounces) unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
vegetable oil for the waffle iron (You may not find this necessary)
2 large eggs

The night before:  Combine the dry ingredients. Stir butter and vanilla into the slightly warm milk (milk should be about 100* (F).  Stir the dry ingredients to the milk mixture (will be of a thin consistency.) Cover with cling film, and drape a dish towel over.  I leave the bowl in the oven overnight, the oven light provides just enough warmth to encourage the yeast action.  The next morning you'll notice  the batter has risen, but then fallen ~ this is perfectly normal.

In the morning:  Lightly oil the waffle iron and preheat it.  Separate the eggs (whites from yolks), gently beat the yolks and stir them into the batter. Beat the egg whites until soft peaks form; gently stir and fold them into the batter.

Ladle the proper amount of batter onto the hot waffle iron and close immediately. Bake until the waffle maker stops steaming (usually about 4 to 5 minutes, but this will depend upon your waffle maker.) Enjoy right away ~ or no more than 10 minutes in a warm oven, as Marion recommends.

Wrap any leftovers and freeze. To reheat, preheat oven to 400*(F), and place directly on oven rack for about 10 minutes.

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