Overnight Waffles

Lezlie's Note:

A different sort of waffle - yeast raised. Prepare the night before and let rise in the fridge until morning. I've experimented using substituting part of the white flour with different ones: wholewheat, buckwheat. I've liked them all. Serve with warm maple syrup or yogurt and fruit.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 16

• 2 ½ cups all-purpose flour
• 2 tablespoons sugar (I like to use brown or raw)
• 1 (1 tablespoon) package dry yeast
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 1 ¾ cups milk
• 2 eggs
• 1⁄3; cup vegetable oil

Directions:

1. In a large mixing bowl, stir together flour, sugar, yeast salt and cinnamon. Add milk, eggs, and oil; beat until thoroughly combined. Cover loosely and refrigerate overnight.
2. In the morning, stir the batter and pour about 3/4 cup (more or less depending on your waffle iron) into a preheated, lightly greased waffle baker. Close lid quickly and do not open until done. Bake according to manufacturer's directions. When done, use a fork to life the waffle off grid. Repeat with remaining batter. Makes about 16 4 inch waffles.