Overnight Waffles

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Overnight Waffles
Makes: 16 servings
Yield: Makes about 16 (4-inch) waffles
Prep: 10 mins Chill: 24 hrs Bake: per waffle baker directions
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Overnight Waffles
Ingredients
  • 2 1/4
    cups all-purpose flour
  • 2
    tablespoons sugar
  • 1
    package active dry yeast
  • 1
    teaspoon vanilla (optional)
  • 1/2
    teaspoon salt
  • 1 3/4
    cups milk
  • 2
    eggs
  • 1/3
    cup cooking oil or butter, melted
Directions

1. In a large bowl stir together flour, sugar, yeast, vanilla (if desired), and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.

2. Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 16 (4-inch) waffles.

From the Test Kitchen
  • Variation Overnight Cornmeal Waffles:Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.
Nutrition Facts (Overnight Waffles)
  • Servings Per Recipe 16,
  • Calories 133,
  • Protein (gm) 4,
  • Carbohydrate (gm) 16,
  • Fat, total (gm) 6,
  • Cholesterol (mg) 29,
  • Saturated fat (gm) 1,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 3,
  • Vitamin A (IU) 97,
  • Vitamin C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 20,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 94,
  • Potassium (mg) 76,
  • Calcium (DV %) 40,
  • Iron (DV %) 1,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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