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Overnight Waffles MICHAEL SYMON

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These overnight waffles are the BEST kind of waffles!

1/2 cup warm water (100º-110ºF)
1 packet active dry yeast
2 cups whole milk
1 stick unsalted butter (melted)
3 cups all-purpose flour
1/2 teaspoon Kosher salt
2 teaspoons sugar
2 large eggs
1/2 teaspoon baking soda
1 cup thinly sliced ham (roughly chopped)
pure maple syrup (warmed for serving)

In a large bowl, add the water and the packet of yeast and whisk to combine. Let sit for 5 minutes until foamy. If it doesn’t become foamy, start over.
In another large bowl, add the milk, butter, sugar, flour and salt and whisk to combine. Add the milk mixture to the yeast mixture and whisk to combine. Whisk in the flour until there are no visible lumps. Cover with plastic wrap and allow to sit out overnight.
The next morning, preheat a waffle iron and grease with oil or cooking spray. Whisk the eggs, baking soda, and ham into the batter, scoop a 1/2 cup portion onto the waffle iron and cook until golden brown and crisp on both sides, about 3-5 minutes. Repeat with the remaining batter. Serve with the warm maple syrup.
Tip: Freeze the waffles and place the frozen waffles in the toaster until crisped and warmed through for a quick breakfast.

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