Daniel Ayala
@daayal
Overnight Waffle Delight
These delicious overnight waffles are easy to prepare and perfect for a delightful breakfast. The batter is made the night before, allowing the flavors to meld and the yeast to work its magic, resulting in light and fluffy waffles that are sure to impress.
Details
- Cuisine:american
- Meal Type:breakfast
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:5
Recipe Information
- Prep time15 min.
- Cook time10 min.
- Total time25 min.
- Servings6
Ingredients
- 2 2/3 cups
- 3 tablespoons
- 2 1/2 tablespoons
- 2 1/4 teaspoons
- 1 teaspoon
- 1 3/4 cups
- 1/4 cup
- 1/4 cup
- 3
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Overnight Waffle Delight.
Step 1
Begin by sifting together flour, malted milk powder, sugar, yeast, and salt in a spacious bowl until everything is harmoniously blended.
Step 2
In a small saucepan, gently combine milk, water, and butter, heating the mixture over low heat until it reaches a cozy 125°F (52°C), which should take about five minutes; don’t worry if the butter doesn’t fully melt.
Step 3
Next, pour this warm elixir over your dry ingredients, then add eggs and vanilla extract, stirring until the batter is smooth and inviting.
Step 4
Loosely cover the bowl with plastic wrap and let it rest in the refrigerator for eight hours or overnight, allowing the flavors to meld and the batter to rise beautifully.
Step 5
When you’re ready to create your waffles, preheat your waffle iron according to the manufacturer’s guidelines.
Step 6
Pour one cup of the luscious batter onto the hot iron, close the lid, and let it cook until the steaming subsides, which should take around five minutes.
Step 7
Enjoy the delightful aroma as your waffles transform into golden perfection!.
How to Serve
Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
How to Store
Store any leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven before serving.