Overnight Waffles

All of the waffle recipes I have tried so far were quick breads which are made with baking powder. There was a waffle recipe in my cookbook that for overnight waffles that you can make the night before. I made a half batch but here is the original recipe.

Outcome: : ( I give this recipe one star. The waffles were ok but the batter was so thick that it when you put it in the waffles iron. I left it out to get at room temperature but it didn’t help much. The problem was the outside of the waffles would burn but the inside was not cooked. So overall not my favorite recipe. I think I will stick with the Joy of Baking waffle recipe.

Overnight Waffles (half batch)

1 1/8 cups all-purpose flour
tablespoons sugar
1/2 package active dry yeast
1/2 teaspoon vanilla (optional)
1/4 teaspoon salt
1/8 + 3/4 cups milk
2 T + 2t cooking oil or butter, melted

1. In a large bowl stir together flour, sugar, yeast, vanilla (if desired), and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.
2. Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 16 (4-inch) waffles.

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