Makeover Overnight Yeast Waffles Recipes

OVERNIGHT YEAST WAFFLES

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, butter and eggs; mix well. Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Stir batter; add baking soda and stir well. Bake waffles in a preheated waffle iron according to manufacturer's directions until golden brown.

OVERNIGHT WAFFLES

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.

MAKEOVER OVERNIGHT YEAST WAFFLES

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Let egg whites stand at room temperature for 30 minutes. In a small bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites. , For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.

MAKEOVER WAFFLES

Steps:

• In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk the egg yolks, milk, oil and applesauce. Stir into dry ingredients just until moistened., In another small bowl, beat egg whites until stiff peaks form. Fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

WAFFLES

Steps:

• In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until thoroughly combined, then make a well in the center of the dry ingredients and set aside.
• Pour the buttermilk into a small bowl and set aside.
• In a separate small bowl, beat the egg, then whisk in the melted butter. Add the egg mixture to the buttermilk and whisk until combined.
• In a medium bowl, whisk the egg white until it's frothy and lightly whipped (it should look like beer foam) and set aside.
• Pour the buttermilk mixture into the well in the dry ingredients and stir until there are no streaks of dry flour left, but the batter is still lumpy. Add the egg white and gently mix until combined.
• Turn on a waffle maker and coat the plates with nonstick spray. Cook the batter according to the manufacturer's instructions, keeping in mind that you may need to cook the waffles longer than the instructions indicate. The waffles should be crispy and golden brown and should not still feel wet inside when poked. They should have some spring to them. Transfer the waffles to a plate and repeat with the remaining batter, making sure to spray the waffle iron with nonstick spray between batches.
• Serve warm with butter and maple syrup.