Overnight Belgian Waffles
These yeasty Belgian waffles take a little planning, but are not that complicated. It is worth the effort for those special occasions or whenever you want some great waffles in the morning.
Servings: 8
Ingredients
- 1/2 cup warm water
- 1 package active dry yeast
- 2 Tbs sugar
- 2 cups warm milk
- 1 stick butter melted
- 2 Tbs honey
- 1 1/2 tsp vanilla
- 1 1/4 tsp salt
- 3 cups all-purpose flour
- 2 eggs separated
- 1/2 tsp baking soda
Instructions
- 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 bubble. This tells you the yeast is good.
- 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 at a cool room temperature, or in the fridge overnight.
- The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter or cooking spray.
- Add the egg yolks and baking soda to the batter and whisk until combined.
- In a separate bowl whisk the egg whites until stiff peaks form. Fold beaten egg whites into the waffle batter.
- Pour just enough of the batter onto the hot waffle iron to cover the grids, close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
- Serve with fresh berries and whipped cream, or whatever toppings you like.