Overnight Yeast-Risen Waffles

Ingredients

Leavening:

• 60 mL (¼ cup) milk, 100-110°F
• 1 tsp sugar
• 1 packet (2¼ tsp) active dry yeast

Batter, Dry:

• 241 g all-purpose flour
• ¾ tsp salt

Batter, Wet:

• 2 large eggs
• 280 mL (1½ cups) milk
• 6 tbsp (85 g) butter, melted
• 40-60 g (2-3 tbsp) maple syrup, optional
• 1 tsp vanilla extract

Recipe

1. Mix leavening ingredients, then proof yeast for 10 min.

   • I usually do this in the 1 cup measuring glass. I like to put the glass in a warm water bath to keep the yeast warm, but this surely isn't necessary.

2. Separately mix the wet and dry batter ingredients, then mix them all together in a large bowl.

3. Let rise for 1h at room temperature. (This step may be optional.)

4. Cover and let rest overnight in the refrigerator.

5. Ladle 1-1½ cup of batter into the waffle mold and cook at level 5 (of 8) for 4 min.

   • These exact timings/settings are specific to our waffle maker, but should be a reasonable guideline for others as well.

Reference

• http://www.kingarthurflour.com/recipes/belgian-style-yeast-waffles-recipe
• https://www.fleischmannsyeast.com/frequently-asked-questions/#:~:text=For%20each%20packet%20of%20yeast,is%20mixed%20into%20the%20yeast.