Good-Night Waffles

Description: Most of the mixing for these waffles is done the night before.  In the morning, just mix in the eggs, vanilla extract and baking soda while the waffle maker is heating.  

Leftover batter may be covered and kept in the refrigerator for up to 3 days.  Heat your waffle maker in the morning, stir the batter and have a freshly baked waffle for breakfast.

Makes approximately 6 waffles

1/2 cup lukewarm (105 degree) water

1 tbs granulated sugar

2 1/4 tsp active dry yeast (one packet)

2 cups whole milk, warmed (about 15 degrees)

1/2 cup unsalted butter, melted and cooled

1 tsp salt

2 cups all-purpose flour

2 large eggs, lightly beaten

2 tsp pure vanilla extract

1/4 tsp baking soda

The night before, or at least 8 hours before baking, combine the warm water, sugar and yeast.  Let stand for 10 minutes, until foamy.  Stir in the warm milk, melted butter and salt.  Beat in the flour until smooth (this may be done using a hand mixer on low speed)

Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop; do not refrigerate. 

When ready to bake, preheat your Belgian Waffle Maker on setting #4 or preferred setting.

Background:  This one also came from the Lakes.  They always plan for a waffle breakfast at least one of the days during each craft retreat they plan.  These are SO delicious and SO fluffy.  I don't know how many batches they make...but they definitely go fast!  I'm guessing it might have come from a Cuisinart Double Belgian Waffle Maker Recipe book.  :D