Overnight Yeasted Waffles

Hasan’s favourite breakfast is waffles but mornings are usually so rushed that there really is no time to be making waffles from scratch.  So when I saw these Overnight Yeasted Waffles over at my friend Henna’s blog, My Ninja Naan, I knew I had to give them a try.  I loved the idea of preparing the batter the night before so the next morning it would be easy to whip them up to give to the boys.

Unlike the waffle recipes I’ve posted before these are super crispy, thin and light.  They have a wonderful crunch to them and don’t rise very high as compared to most waffle recipes.   The original recipe says to leave the batter on the counter overnight but that kind of freaked me out since there was milk in there. So I left the batter in the fridge to rise.  If you are brave enough to leave the waffle batter on the counter overnight you will have a more pronounced sour dough taste.  I used a lesser amount of oil instead of the melted butter.  For best flavour I suggest using the butter but I wanted to reduce the fat and feel less guilty while enjoying them.

Overnight Yeasted Waffles
Adapted from Smitten Kitchen via My Ninja Naan

1/2 cup warm water
2 1/4 tsp instant yeast
2 cups milk, warm
1/2 cup unsalted butter, melted and slightly cooled or 1/3 cup canola oil*
1 tsp sugar
1 tsp salt
2 cups all-purpose flour
2 eggs
1/4 tsp baking soda

* I used oil to reduce the fat.  Using butter will add more flavour.

In a large bowl add the warm water and sprinkle the yeast on top.  Let sit for 15 minutes.  Stir in milk, butter or oil, sugar, salt and flour.  If there are any lumps use a whisk to get them out.  Cover with plastic wrap and leave to sit overnight on the counter.  (I was uncomfortable with this step so I put mine in the fridge overnight.)

The next morning whisk in the eggs and baking soda.

Cook according to your waffle iron’s manufacturing instructions.  Serve with maple syrup!

Any unused batter can be kept in the fridge.  Mine was good after 3 days.