Good Night Waffles Recipes

Steps:

• The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
• The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
• Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
• Make-Ahead Plan
• Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.

Steps:

• The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you're using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.)
• When you're ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it's relatively smooth.
• Spread a ladleful or so of 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 200°F oven. If you're making them ahead, store at room temperature in an airtight container and warm them in a 300°F oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 350°F oven for 8 to 10 minutes.
• Variation:
• Whole Grain Overnight Waffles: Replace some or all of the all-purpose flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours.

Steps:

• 1. Most of the work is done the night before. The wait time is worth it! The night before, or at least 8 hours before baking:
• 2. Combine the warm water, sugar and yeast. Let stand 10 minutes, until foamy.
• 3. Stir in the warm milk, melted butter and salt.
• 4. Use a hand mixer on low speed and beat in the flour until smooth.
• 5. Cover tightly with plastic wrap or a tight-fitting lid. Let stand on the countertop 8 hours or overnight. DO NOT REFRIGERATE.
• 6. Preheat waffle maker. Lightly beat the eggs, add the vanilla and mix into the batter. Add the baking soda and mix thoroughly.
• 7. Bake in a hot waffle maker about 4-5 minutes. Serve with fresh fruit, jam, syrup or whipped cream.
• 8. Optional: I also bake with a sprinkling of chopped pecans or diced macadamia nuts.

Steps:

• 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.

Steps:

• 8 HRS PRIOR: combine warm water granulated sugar yeast. Let stand (proof) 10 minutes until foamy. Stir in warm milk melted butter salt. Beat in the flour until smooth; (this may be done using a hand mixer on low speed). Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop - do not refrigerate. When ready to cook, stir the eggs, vanilla extract and baking soda into the batter.

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions., Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. If desired, serve with fresh berries.Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.