Wednesday, March 26, 2008

Overnight Belgian Waffles

1 2/3 Cups all purpose flour
2 1/4 tsp. active dry yeast
2 TBL granulated sugar
1/2 tsp. salt
1 3/4 Cups milk
1/4 Cup water
1/4 Cup butter
3 eggs
2 tsp. vanilla

Sift dry ingredients together in a bowl. In a double boiler, heat milk, water and butter until very warm (120-130'F butter does not need to melt). Add milk mixture, eggs and vanilla to dry ingredients. Using a mixer, mix together thoroughly. Cover bowl with plastic wrap or foil and refrigerate several hours or overnight. Pour 1 1/2 Cups of batter onto the preheated waffle grid in an "X" patter. Close and bake. Makes about (12) 4" waffles.

~This came from my waffle iron guide

~My side note:
These did not crisp up, so I popped them in the toaster for a second and they were ok. Their taste/consistency reminded me of a popover and seemed too yeasty. The kids liked them though.

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1 Lovely Comments:

Luke said...

Those look great! Since you are leaving the batter rise overnight, you can get away with adding less yeast. Try 1/2 tsp or 1 tsp. It should reduce the yeasty taste.

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