Friday, September 23, 2011

Overnight Buttermilk Waffles

I have found the perfect waffle recipe. I'm serious. These are the best. They come together in a matter of mere minutes the night before cooking them. They then sit in the refrigerator overnight and the little yeasties work their magic and in the morning, Viola! Magnificent waffles. 

I must warn you.  Be sure and use a nice big bowl when you make these as the batter expands dramatically.  I nearly had a batter disaster in my fridge in the morning.  The batter was up to the very edge of the bowl.  These are best eaten immediately after they come off the waffle iron in order to keep the wonderful crispness intact.  If serving for a brunch or breakfast for a crowd, it might be best to borrow a couple of waffle irons and have a few going at once. 
I served mine with extraordinary Irish butter and Canadian pure maple syrup. Heaven!!

Overnight Buttermilk Waffles

2 1/2 tsp active dry yeast (.25-oz)
1/2 cup warm water (approx 100-110F)
2 cups buttermilk
1/2 cup butter, melted and cooled
2 tbsp sugar
2 cups all purpose flour
1/2 tsp salt
2 large eggs
1/4 tsp baking soda

In a large bowl, stir together yeast and warm water. Allow to stand for 5 minutes. Whisk in buttermilk, melted butter, sugar and eggs until well combined. Stir in flour and salt until batter is smooth.

Cover bowl with a piece of plastic wrap and refrigerate overnight (for 8-12 hours).
In the morning, remove waffle batter from the refrigerator. Stir in baking soda, and mix vigorously until well incorporated. Allow to stand for 5 minutes.

Preheat your waffle maker as directed by the manufacturer.

Dollop waffle batter onto hot, lightly greased waffle iron (as directed by the manufacturer) and allow to cook until golden brown.

Serve immediately, with butter and maple syrup.  Serves 4-6

1 comment:

Big sis said...

I guess Eggos are not allowed in your house after eating these yummy things