Overnight Raised Waffles
These overnight raised waffles are golden brown and crispy on the outside and moist and fluffy inside that have a delicious yeasty aroma that will bring everyone running for breakfast.
Servings 10 waffles
Tea Infused Syrup
- 1 cup maple syrup
- 2 teaspoons loose leaf tea you can also use a teabag
Making the waffle batter
In a large bowl add the water then sprinkle in the yeast. Stir and let the yeast dissolve for about 5 minutes.
Add the milk, melted butter, flour, sugar and salt to the yeast mixture. Whisk ingredients to make a smooth batter. This mixture will double in size so make sure your bowl is big enough for the batter to rise.
Cover the bowl with plastic wrap and place in refrigerator overnight or up to three days.
When ready make, heat the waffle iron, then spray with cooking spray
Add the beaten eggs and baking soda to the batter and mix to completely combine.
Pour the recommended amount of batter onto the waffle iron and cook to a golden brown with crispy exteriors.
Recipe from the Fannie Farmer Cookbook by Marion Cunningham
Make sure to plan ahead and make the initial batter the night before.
The batter will double in size so make sure to use a big bowl.
The batter will keep in the refrigerator for three days before you cook it.
Serving: 10 | Calories: 221kcal | Carbohydrates: 24.3g | Protein: 5.7g | Fat: 11.4g | Cholesterol: 61mg | Sodium: 102mg | Potassium: 87mg | Calcium: 70mg