Homemade Waffles in Half the Time

• 19 August 2007

I love homemade waffles, but don't always have time to make them; except on easy breezy Saturday mornings. The solution to wanting a nice breakfast on a weekday but not wanting to slave in the kitchen? Overnight Waffles baby.

Dust off the ol' red and white cookbook you received for your wedding or borrow your Mom's version. This recipe is a keeper to be sure. I doubled the recipe so we could enjoy them two effortless mornings in a row.

Overnight Waffles:

2 1/4 cups all-purpose flour
2 tablespoons sugar
1 package active dry yeast
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 3/4 cups milk
2 eggs
1/3 cup cooking oil

In a large mixing bowl stir together flour, sugar, yeast, salt and cinnamon. Add the milk, eggs and oil; beat till thoroughly combined. Cover loosely and refrigerate overnight.

Stir batter. Pour about 3/4 cup batter into a preheated, lightly greased waffle baker. Close lid quickly; do not open till done. I think you can take it from here...:)

* I like to serve them with homemade cream, pure maple syrup (very reasonably priced at Costco) and fresh berries. All toppings can be prepared the night before as well...bonus!


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