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4 servings
15 min active time
15 min total time
Overnight yeast waffles
4.0 (4 votes)
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Original
7 g | |
1⁄2 cup 80 degrees | |
2 tsp | |
2 cups warmed | |
1⁄2 cup melted | |
2 Tbsp | |
1 tsp | |
2 cups | |
1⁄2 tsp | |
2 beaten | |
1⁄4 tsp |
Amount per serving
Daily %
Calories
584
29%
Total Fat
29 g
37%
Cholesterol
173 mg
58%
Sodium
638 mg
28%
Total Carbohydrates
66 g
24%
Fiber
2.4 g
9%
Total Sugar
17 g
Proteins
16 g
32%
Calcium
189 mg
15%
Iron
1.3 mg
7%
Potassium
351 mg
7%
Vitamin D
2.0 mcg
10%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active.
- 2Stir in the milk, butter, honey, vanilla, and salt.
- 3Add the flour and whisk until the batter is smooth.
- 4Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
- 5The next morning, heat a Belgian waffle iron according to the manufacturer’s instructions and brush the top and bottom with melted butter.
- 6Beat the eggs together with the baking soda and whisk them into the batter until combined.
- 7Pour just enough of the batter onto the hot waffle iron to cover the grids (⅓ to ½ cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork.
- 8Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and crème fraîche and let everyone help themselves.
Published by Callan Curtis