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Overnight Belgian Waffles

Source of Recipe

From "Make It Ahead" by Ina Garten


Recipe Introduction

"For years, I've tried unsuccessfully to make those big thick yeasty waffles that I've had in Belgium. Finally, I realized that the batter wasn't the problem, I needed a special waffle iron! The batter for these delicious waffles is made the night before and left on the counter for the flavors to develop. I serve them with bananas, toasted coconut, and maple syrup but you can top them with whatever you love!"

List of Ingredients

◦ � cup warm water (110 to 115 degrees)
◦ 1 package (� ounce) active dry yeast, at room temperature
◦ 2 teaspoons sugar
◦ 2 cups lukewarm whole milk (90 to 100 degrees)
◦ � pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
◦ 2 tablespoons honey
◦ 1 teaspoon pure vanilla extract
◦ 1 � teaspoons kosher salt
◦ 2 cups all-purpose flour
◦ 2 extra-large eggs
◦ � teaspoon baking soda
◦ Sliced bananas, toasted coconut, warm maple syrup, and cr�me fra�che, for serving


Recipe

The 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. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.

The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (⅓ to � 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. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and cr�me fra�che and let everyone help themselves.

Makes 10 to 12 large waffles






❧ Make It Ahead:
The waffles can be cooked up to 1 hour ahead and allowed to sit on sheet pans at room temperature. Reheat for 10 minutes in a 350-degree oven, turning once, before serving.