Home Bread-Bakers v104.n004.1

Yeasted Overnight Waffles (without whipped egg whites!)

Maggie Glezer <glezer@mindspring.com>
Tue, 06 Jan 2004 10:46:38 -0500
Dear Jazzbell,

I published the following recipe and notes some time back in the Atlanta 
Journal Constitution and it seems especially appropriate for this list. I 
love this recipe for its great flavor and because it is so ridiculously 
easy: You mix part of the batter in the evening, let it rise overnight, and 
finish it in the morning.  The fermentation creates a rich, mellow flavor, 
while the soda ensures that the batter bakes up light, even without egg whites.

Other yeasted waffle recipes I have seen make the mistake of using too much 
yeast.  The small amount of yeast called creates is a very slow rising 
batter with wonderful flavor. If your kitchen is particularly cold or you 
are starting the mix late in the evening for an early breakfast, go ahead 
and double the yeast.  Otherwise, in a warm kitchen, this is plenty of 
yeast for a 12-hour rise.

This is not a batter that will keep, so use it all up or half the recipe 
for a smaller group.

Overnight Yeasted Waffles or Pancakes
Makes about 12 waffles or about 16 pancakes
Preparation time: 5 minutes
Fermentation time: 12 hours
Cooking time: 2-5 minutes per batch

3 cups all-purpose flour (use White Lily "Plain Flour" for the lightest, 
tenderest cakes)
3 tablespoons sugar
1/4 teaspoon instant yeast (look for RapidRise, QuickRise, Perfect Rise or 
Bread Machine yeast)
1 cup plain nonfat yogurt, buttermilk, or any kind of milk
2 cups milk, any kind
3/4 teaspoon baking soda
2 teaspoons water
1 1/2 teaspoons salt
3 large eggs
1/4 cup melted unsalted butter or vegetable oil

The night before (about 12 hours before breakfast), mix the flour, sugar, 
and yeast in a very large bowl (the batter will triple in volume as it 
rises overnight, so be sure your bowl is large enough). Stir in the yogurt, 
buttermilk and or the milk and whisk the batter together until it is almost 
lump free.  Tightly seal it with plastic wrap and leave it on the counter 
to ferment.

The next morning, heat a waffle iron, griddle or frying pan over 
medium-high heat.  Preheat the oven to 250 F if you would like to keep the 
waffles warm to serve them all in one go.

Dissolve the soda in the water and add it to the batter.  Add the salt, 
eggs, and butter or oil and whisk the batter until it is very smooth.  Make 
the waffles according to the manufacture's directions.  If you like, you 
can first bake all the waffles, keeping finished waffles on a baking sheet 
in the oven while the rest bake, and serve them when all are ready.

For pancakes, scantly butter or oil the griddle or pan, and spoon out about 
1/4 cup batter per cake.  Let the cakes brown well on one side and flip 
them.  Let the other side brown, then serve them immediately with butter 
and good maple syrup.

Maggie Glezer