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Overnight waffles are the perfect treat for Mom

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1 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

1. Place milk and butter in a medium microwave-safe bowl. Cover the bowl and heat in the microwave for 1 minute. Stir mixture with a rubber spatula. Continue to heat in the microwave until the butter is melted and milk is warm, 1 to 2 minutes. Let milk mixture cool, uncovered, until just warm, about 5 minutes.

2. In a large bowl, whisk together flour, sugar, yeast and salt.

3. In a small bowl, whisk eggs and vanilla until combined. Slowly whisk the warm milk mixture into the flour mixture until smooth, then whisk in the egg mixture.

4. Scrape down the bowl with a rubber spatula. Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.

 

5. Heat a waffle iron. When the waffle iron is hot, remove the batter from the refrigerator and discard the plastic. Whisk batter to recombine (batter will deflate).

6. Use a dry measuring cup to pour the batter into the middle of the waffle iron. (Use about 1/2 cup of batter for a 7-inch round waffle iron or about 1 cup of batter for a 9-inch square waffle iron.) Close the waffle iron and cook until the waffle is golden brown.

7. Use a fork to remove the waffle from the waffle iron and transfer it to a plate. Repeat with the remaining batter. Serve waffles with maple syrup, honey, cinnamon sugar, confectioners’ sugar, whipped cream, berries and/or softened butter.

(For 25 years, confident cooks in the know have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. See more online at www.americastestkitchen.com/TCA.)

©2021 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.


 

 

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