Goodnight Waffles

Ingredients:

• ½ cup lukewarm (105 F) water
• 1 tablespoon granulated sugar
• 2¼ teaspoons active dry yeast(1 yeast packet)
• 2 cups whole milk, warmed (~105 F)
• ½ cup unsalted butter, melted and cooled
• 1 teaspoon salt
• 2 cups all-purpose flour
• 2 large eggs, lightly beaten (whip egg whites with sugar separately if desired)
• 2 teaspoons vanilla extract
• ¼ teaspoon baking soda

Most of the mixing for these waffles is done the night before. In the morning, just mix in the eggs, vanilla extract and a pinch of baking soda while the waffle maker is heating. Leftover batter may be covered and kept in the refrigerator for up to 3 days. Heat your waffle maker in the morning, stir the batter and have a freshly baked waffle for breakfast.

The night before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast. Let stand 10 minutes, until foamy. Stir in the warm milk, melted butter and salt. Beat in the flour until smooth; (this may be done using a hand mixer on low speed).

Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop - do not refrigerate.

When ready to bake, preheat belgian waffle maker. Do not open waffle maker during cooking process. While the waffle maker is heating, stir the eggs, vanilla extract and baking soda into the batter. Scoop out batter, pour onto evenly over waffle grids. Close cover and rotate 180° to the right after 10-15 seconds, for about 3 minutes total (first one may take longer and sometimes end up weird). Remove waffle and repeat with remaining batter.

If freezing for future mornings you can take them out a little early (firm but not too dark), if you want to keep them warm or make them crispier convection bake in oven for a bit.