Overnight Yeast Waffles

Summer vacation has started. Kids don't need to wake up early to get ready for school and in a way it is a nice break for me. At least for the first week. My younger one has been asking for waffles for some time now and this recipe works great since you mix the batter in the night, put it in the refrigerator and make it in the morning whenever you want. Plus, it makes so many waffles that freeze well. Good for those days when you are pressed for time.

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Adapted from - Red Star
Ingredients: 
All purpose flour - 1 1/3 cups
Whole wheat flour - 1 1/3 cups
Sugar - 2 TBSP
Water - 1 cup
Milk - 1 cup
Salt - 1 tsp
Oil - 1/4 cup
Eggs - 3 large (Flax egg would work and so does 3/4 cup of sour cream or thick yogurt)
Active dry yeast - 2 1/4 tsp or 1 packet

Method:
Take milk and water in a microwave safe bowl. Microwave for 40 seconds to a minute or till the mixture is warm. Add sugar to it and sprinkle yeast on it. Let it froth, about 5 - 8 minutes. After the yeast froths, add salt, eggs and beat with an electric mixer or a whisk till the eggs are mixed in. Add oil and continue to beat. Add both the flours and mix till the mixture is without any lumps. Cover loosely with saran wrap and refrigerate over night or 8 - 10 hours. When ready to make waffles, let the batter come to room temperature. Stir down and make waffles as per the manufacturer's instructions. Serve warm with syrup or fruit compote. These freeze very well.

Notes:
Do not refrigerate for more than 24 hours. If you like crispy waffles, do not open the lid of the waffle maker after the indicator goes off. Let it sit for 2 minutes more after the indicator goes off and then remove to get a waffle crisp on the outer and moist and soft inside. I got about 22 waffles that are 4" square in size.

Enjoy.

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