OVERNIGHT BELGIAN WAFFLES
Provided by Ina Garten
Categories main-dish
Time 8h35m
Yield 10 to 12 large waffles
Number Of Ingredients 12
Steps:
- 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 (1/3 to 1/2 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 creme fraiche and let everyone help themselves.
OVERNIGHT YEAST WAFFLES
Whip up this crowd-sized batch of batter the night before your big brunch. In the morning, it's quick and easy to turn out enough waffles for the whole crew. What a delicious way to get the party started! -Mary Balcomb, Florence, Oregon
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, butter and eggs; mix well. Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Stir batter; add baking soda and stir well. Bake waffles in a preheated waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 220 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
OVERNIGHT WAFFLES
Steps:
- The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you're using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.)
- When you're ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it's relatively smooth.
- Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200°F oven. If you're making them ahead, store at room temperature in an airtight container and warm them in a 300°F oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 350°F oven for 8 to 10 minutes.
- Variation:
- Whole Grain Overnight Waffles: Replace some or all of the all-purpose flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours.
OVERNIGHT OATMEAL WAFFLES
I found this wonderful recipe for Overnight Oatmeal Waffles on the web site onelovelylife.com, and it became a breakfast favorite since the first time we tried them! This recipe makes 4, 7" round Belgian style waffles. When I make a fresh batch of these hearty waffles my husband and I each eat 1 waffle. The remaining waffles go into the refrigerator, then the next morning I reheat them in the oven on a wire rack at 350 degrees for 11 minutes. So easy . . . so yummy!!
Provided by haralson2593
Categories Oatmeal
Time 20m
Yield 4 Waffles, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine oats and buttermilk in a medium bowl. Cover and refrigerate overnight. - One morning, when I forgot to soak my oats the night before, I soaked them for 1 1/2 hours and the waffles came out fine.
- When ready to prepare waffles, stir melted butter and slightly beaten eggs into soaked oats and buttermilk. In a separate bowl wisk together remaining dry ingredients. Add dry ingredients to oat mixture and stir till just blended. Batter will be thick.
- Cook in waffle iron according to manufactures directions. You may want to cook slightly longer than usual to crisp up a bit. I spread 1 cup oat batter into my hot waffle iron, and cook for 5 minutes.
Nutrition Facts : Calories 498.3, Fat 26.4, SaturatedFat 14.7, Cholesterol 151.3, Sodium 1040.5, Carbohydrate 52, Fiber 4.5, Sugar 12.7, Protein 14.3
TIPSY OVERNIGHT BELGIAN WAFFLES
Mix up this batter at night and it will be ready in the morning. Adapted from Best of the Best from Colorado. Cook time is approximate per waffle batch.
Provided by HeatherFeather
Categories Breakfast
Time P1DT6m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix yeast with 1 cup of the flour.
- Whisk in the lukewarm water and beer and let sit for about 10-15 minutes until frothy.
- Meanwile, beat together the eggs, sugar, salt until well combined.
- In yet another bowl, mix together the melted butter, oil, and vanilla.
- Combine all three mixtures, as well as the remaining flour, and beat for 2 minutes.
- Cover and chill overnight, or at least 4 hours.
- Heat up your waffle iron according to manufacturer's directions, greasing if needed.
- Stir the batter to remix the ingredients.
- Ladle batter ontp the hot waffle iron and cook waffles until steaming stops or according to the manufacturer's directions.
Nutrition Facts : Calories 319.2, Fat 13.8, SaturatedFat 5.2, Cholesterol 55.5, Sodium 195.3, Carbohydrate 40.5, Fiber 1.3, Sugar 10.2, Protein 5.8
OVERNIGHT BELGIAN WAFFLES
I've always loved those big, thick, crisp waffles that you buy from street carts in Brussels. I tried to make them for years, but sadly, mine always came out thin and soggy. I finally decided to tackle the problem, and I came up with these delicious yeasty Belgian waffles. You make them almost entirely the night before, so all you have to do in the morning is stir in some eggs and heat up the waffle iron. (You'll need a special Belgian waffle maker, but these are so good, they're worth having the extra piece of equipment around.) Because this batter rises overnight, the waffles are incredibly light and flavorful. I like to serve them piled high with sliced bananas, sprinkled with toasted coconut and drizzled with warm maple syrup.
Provided by Ina Garten
Time 8h40m
Yield 10 to 12 large waffles
Number Of Ingredients 12
Steps:
- 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 (? to 1/2 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 of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
- Make-Ahead Plan
- Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.
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- In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes. In the bowl of a standing mixer fitted with the paddle, mix the flour with the salt. Make a well in the center of the bowl and pour in the yeast mixture. Mix at medium speed until shaggy, about 1 minute. Add the eggs one at a time, mixing for 20 seconds between each. Whisk the vanilla with the 1 cup of melted butter. With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky. Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.
- Preheat the oven to 250°. Preheat a Belgian waffle iron and brush it with melted butter. Gently stir the batter to deflate. Using about 2 tablespoons of batter for each, cook the waffles according to the manufacture's directions until they are golden and crisp; brush the waffle iron with melted butter as needed. Transfer the waffles to plates or keep them warm in the oven, then serve.
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- In a large bowl add the water then sprinkle in the yeast. Stir and let the yeast dissolve for about 5 minutes.
- Pour the maple syrup into a small saucepan and add the loose leaf tea or a teabag, simmer for about 10 minutes to infuse the tea. When done strain the syrup and serve warm over waffles.
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- To make the sponge, stir down the sourdough starter, which can either be room temperature or cold if you keep it in the fridge. Add 1 cup of the unfed starter discard (now is a good time to feed your remaining starter) to a large bowl with the flour, sugar, and buttermilk. It will be quite thick. Cover and let sit overnight at room temperature or up to 24 hours in the fridge.
- The next morning, preheat your waffle maker. Add the eggs, melted butter, baking soda, vanilla, and salt to the overnight sponge, stirring until combined.
- Pour some of the batter into a waffle press and close the lid. Cook until golden brown and cooked all the way through. Transfer to a wire rack and keep warm in a 225 degree F oven while you repeat with the remaining batter until ready to serve.
CAN YOU REFREEZE WAFFLES? (8 QUESTIONS ANSWERED) - FOODS ...
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- Can you refreeze thawed frozen waffles? The answer to these questions depends on how the frozen waffles were thawed. If they are thawed in the refrigerator, then you can refreeze them.
- Can waffle go bad if not frozen? Waffles can certainly go bad when not frozen for too long. Although they can last for a couple of days on the counter, I do not recommend leaving waffles outside the refrigerator.
- How long do waffles last in the freezer? When properly stored, waffles can last for about 3 months to 1 year in the freezer. If you are planning to store waffles long-term, I suggest that you freeze them.
- Can waffle get freezer burn? As mentioned, waffles, like other foods can get freezer burn. This happens when they are not properly stored in the freezer.
- Can you get food poisoning from refrozen waffles? I have not heard or known any report with regards to the negative effect of eating refrozen waffles.
- Can you keep frozen waffles in the fridge? Yes, you can keep frozen waffles in the fridge during the thawing process. The refrigerator is the safest place to thaw frozen foods.
- How long can frozen waffles last in the fridge? Frozen waffles can only last for about 3-5 days in the fridge. If you thaw waffles, make sure that you don’t forget them in the fridge.
- Do frozen waffles go bad if left out overnight? When left out overnight, waffles can go bad. Frozen foods can go bad faster in a warm environment. Always remember that foods that are left outside the freezer or fridge for more than 2 hours will not be safe.
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