Overnight Waffles

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.

• Ready In: 10 mins
• Serves: 16

Ingredients

• 2 1⁄2 cups all-purpose flour
• 2  tablespoons sugar (I like to use brown or raw)
• 1 (1 tablespoon) package dry yeast
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 1 3⁄4 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.