Prep 24 hrs
Cook 6 mins
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.
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 1⁄2 cups lukewarm water
- 1 1⁄2 cups lukewarm beer (German beer preferred)
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1⁄2 teaspoon salt
- 6 tablespoons melted butter
- 1⁄4 cup canola oil
- 1 teaspoon vanilla extract
- 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.
Oh YUM! Made these for DH's birthday breakfast and he RAVED! Anything with beer he generally loves, so I had a hunch he'd like these! They don't make crispy waffles, more waxy, but they have wonderful flavor. I used an imported german hefeweissen and topped 'em with homemade blueberry syrup and powdered sugar.