Overnight Light & Delicious Waffles

I like waffles lots better than pancakes. Then why don't I make them but once in a blue moon?

Because I don't have any place to store my waffle iron in my small kitchen. It gets tuck on a shelf in a storage unit in our entry room and I have to unload the front part of the shelf to get to the waffle iron. Just not convenient at all. But just you wait until my new pantry and kitchen is finished and set up! It will be right inside the pantry door within two or three steps of the main work area of my kitchen. (If you only knew EVERYTHING I want to get on those couple of shelves of the pantry that will be within two or three steps of the main work area of my kitchen.)

As a special breakfast treat this morning I made Overnight Light & Delicious Waffles.

The batter needs to be started the night before which I did last night after I was all ready for bed.

OVERNIGHT LIGHT & DELICIOUS WAFFLES

1/2 warm water (115-120 degrees)
1 package dry yeast (1 tablespoon)
2 cups warmed milk
1/2 cup melted butter
1 teaspoon salt
1 teaspoon sugar
2 cups flour
2 eggs
1/4 teaspoon baking soda

Using a good sized mixing bowl, put the water in the bowl and sprinkle in the yeast. Let this dissolve for 5 minutes.

Add the milk, butter, salt, sugar and flour to the yeast mixture and beat with a mixer until well blended. Cover the bowl with plastic wrap and let stand overnight at room temperature.

Above is the mixture last night before I covered it, said nighty-night and went to bed.

And this is what it looked like first thing this morning. Can you see that it's all burbbly and has risen a bit?

Just before cooking the waffles, beat in the eggs and baking soda. The batter will be very thin. Pour 1/2 to 3/4 cup batter into a very hot waffle iron and bake until the waffles are golden and to your liking.

My waffle iron makes only a 7-1/2" waffle so I can pour only a scant 1/2 cup batter into the waffle iron.

So good with maple syrup and butter.

'Course, if you happen to have any strawberry jam lying around, that's good, too.

The original recipe stated that you can keep the batter in the refrig for several days, but I've always made all of the batter up into waffles . . .

. . . and cooled them on a wire rack.

Then I stack them with wax paper in between each waffle (so I can remove individual ones), and put a paper plate on the bottom and top of the stack.

Next I put the whole batch of extras in a freezer bag and into the deep freeze they go. Then it's easy to take out a couple, pop them in the toaster another morning. They heat up almost as good as when they were fresh from the waffle iron. I usually bake the ones for the freezer (and subsequent toasting) a little less because they will brown some in the toaster.

My hubby likes these waffles particularly because they are light and not as dry or crunchy as some waffles can be.

The recipe makes eleven 7-1/2" waffles.