Good Night Waffles
"This recipe came with my Waring Pro Professional Belgian Waffle Maker.These waffles are wonderful. They are so light and most of the work is done the night before! My whole family thinks that this is the only recipe to use when making waffles."
photo by Victoria S.
- Ready In:
- 8hrs 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1⁄2 cup lukewarm water (105 degrees)
- 1 tablespoon sugar
- 1⁄4 ounce active dry yeast
- 2 cups whole milk, warmed (about 105 degrees)
- 1⁄2 cup unsalted butter, melted and cooled
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 large eggs, slightly beaten
- 2 teaspoons vanilla
- 1⁄4 teaspoon baking soda
directions
- The night before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast.
- Let stand 10 minutes, until foamy.
- Stir in the warm milk, melted butter, and salt.
- Beat in the flour until smooth.
- Wrap bowl tightly with plastic wrap and let stand overnight on the counter.
- Preheat waffle iron.
- While waffle iron heats, stir the eggs, vanilla, and baking soda into the batter.
- Follow the manufacture's directions for making waffles.
Questions & Replies
-
Can you put it in the fridge
Reviews
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I also have been treasuring this recipe which came with my Waring double waffle maker. I get 7 round waffles (6.75 inches diameter, 4 sections). I had extra blueberries, so sprinkled them on top of the batter just before closing the top. They cooked perfectly. -
Best waffles ever! I add butterscotch chips or a savory bacon bits and grated Parmesan cheese. Many compliments from these upgrades?. -
Excellent waffles! The only change I made was using 1/4 cup butter instead of a 1/2 cup. I just couldn't bring myself to use that much butter. -
Best waffles ever. I think they even beat Waffle House! I add 1/3 cup sugar to make them taste like a dough nut! -
I was going to enter this one too! These are the best! Crispy outside, melt in your mouth inside. I get lots of "You are the best cook mom!!" from my kids when I use this recipe so it's a definite keeper. Thanks for posting it.
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Tweaks
-
.5 table spoon dry yeast
-
I add 1/2 tsp of baking powder -- and I cut the butter to 1/4 cup.
-
Don't add baking soda
RECIPE SUBMITTED BY
<p>I have always loved to cook and try new recipes. I am a kindergarten teacher, but will be retiring at the end of the 2006-2007 year. I love having people over for special occasions and just to have supper with us. I have been married 35 years and have 3 daughters. We have 4 grandchildren and we love spending time with them in Lexington. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /></p>
