* Exported from MasterCook *
Waffles, Overnight
Recipe By : MARK BITTMAN
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups flour
1 tablespoon sugar
2 teaspoons instant yeast
1/2 teaspoon salt
1 1/2 cups milk -- lukewarm
1 stick butter -- melted and cooled
1/2 teaspoon vanilla extract -- (optional)
Neutral oil -- like grapeseed or corn
2 eggs -- separated
Yeast-raised waffles require planning ahead, but they're absolutely
as easy to make as their last-minute counterparts. The time spent
resting enhances the irresistible flavor and makes the texture fluffy
but chewy.
Total Time: 8 hours or more, largely unattended
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 200F oven. If
you're making them ahead, store at room temperature in an airtight
container and warm them in a 300F oven for about 5 minutes just
before serving; or freeze them in single layers, separated by sheets
of parchment, and reheat in a 350F oven for 8 to 10 minutes.
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.
Text excerpted from How to Bake Everything - 2016 by Mark Bittman.
Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Source:
"HOW TO BAKE EVERYTHING, 2016"
S(Internet Address):
https://www.epicurious.com/recipes/food/views/overnight-waffles
Yield:
"4 to 6"
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Per Serving (excluding unknown items): 543 Calories; 29g Fat (48.5%
calories from fat); 14g Protein; 56g Carbohydrate; 2g Dietary Fiber;
181mg Cholesterol; 583mg Sodium. Exchanges: 3 Grain(Starch); 1/2
Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Serve with butter and syrup for a traditional
breakfast or use them as a "bread" to serve with virtually any meal ?
they're that good.
NOTES : 2017 - 1226