Sunday, May 09, 2010

Mark Bittman's Overnight Waffles

If you're thinking of making waffles, this is the recipe you should use. The waffles are flavorful all by themselves (though of course I add maple syrup), and cook up very crispy. Yum!

From Mark Bittman's "How to Cook Everything"

  • 1/2 teaspoon Instant yeast
  • 2 cups All purpose flour
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 2 cups Milk
  • 8 tablespoon Butter melted and cooled
  • 1/2 teaspoon Vanilla extract optional
  • Canola Oil for brushing on waffle iron
  • 2 eggs

1. The night before, combine the dry ingredients, stir in the milk,
then stir in butter and vanilla. Cover with plastic wrap and set
aside overnight at room temperature.

2. In the morning, preheat and oil the waffle iron. Separate the eggs
and stir the yolks into the batter. Beat the whites until they hold
soft peaks. Stir them gently into the batter. (I don't know that you
need to actually seperate them.)

3. Pour 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 low oven.

Leftovers freeze beautifully and toast up almost as good as fresh.


Anonymous said...

Yes, you must separate the eggs before beating the whites- otherwise, you cannot achieve the soft peaks/fluffiness required for the batter.

Anonymous said...

I followed this recipe but used buttermilk and they were the best waffles I've ever made, not exaggerating. Prepwork was easy and definitely worth the wait!