Overnight Waffles

We've made this since at least as far back as our stay in Shoreline with Jonathon and Erika. They came up in conversation the other night during a hangout and I thought I would post the recipe in case others would like to experience them. We highly recommend them (partly because most of the mixing takes place the night before and therefore the mornings are easier). Our cookbook tells us that this recipe comes from the 1896 Fannie Farmer Cookbook.

1/2 Cup warm water

1 package active dry yeast

2 Cups milk, warmed

8 Tablespoons (1 stick) butter, melted

1 teaspoon salt

1 teaspoon sugar

2 Cups all-purpose flour

2 eggs

1/4 teaspoon baking soda

In a big bowl (allow room for batter to double as it rises) combine water and yeast. Allow to dissolve for 5 minutes.

Add the milk, melted butter, salt, sugar, and flour to the mixture. Beat until smooth. Cover with plastic wrap (or a lid I suppose). Let stand overnight at room temperature.

Just before cooking beat in the eggs and the baking soda. Stir until well mixed. This will make a very thin batter. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Batter can be kept for several days in the fridge (especially before adding the eggs and soda, just don't forget them before cooking!)