Rarely do I get recipes made this quickly after bookmarking them, but it took me only a week or two to make these waffles from The Kitchn. These now will be my go-to waffles. Although you prep them the night before, they take no time to throw together. Even halved, the recipe makes plenty for a crowd. They are delicious and wonderful. Enough said.
Overnight Yeasted Waffle
1 Tbsp. active dry yeast
1 cup warm water
2 sticks unsalted butter
4 cups whole or 2% milk
2 tsp. salt
1/4 cup sugar
6 cups flour
1 tsp. baking soda
Combine the yeast and the water in a very large mixing bowl, and
let stand for a few minutes. Stir to make sure the yeast dissolves into
the water. Melt the butter over low heat or in the microwave. Combine
the butter with the milk, salt, and sugar. Once the mixture has cooled to lukewarm, stir it
into the dissolved yeast mixture. Add the flour, and stir until a thick,
shaggy dough is formed and there is no more visible flour.
Cover the bowl tightly with plastic wrap, and let it sit on the
counter overnight. The batter will double or triple in bulk as it rises.
The next morning, beat the eggs together, and add them to
the batter along with the baking soda. Using a whisk,
beat the eggs and baking soda into the batter until completely combined.
Make the waffles according to your waffle
maker's instructions, cooking until the waffles are golden-brown. Waffles are best if served immediately but re-heat well
in the toaster. Leftovers can be kept refrigerated for up to a week.
Leftover waffles can also be frozen for up to 3 months and toasted
straight out of the freezer. Makes a boatload of waffles.