For years I’ve thought about these incredible waffles I had at a little bed and breakfast we stayed at on a weekend getaway to the Sunshine Coast. They had these charming cards printed with the recipes of some the favourite items on the menu. I grabbed the recipe card for the overnight yeast-raised waffles after taking my first bite.
The waffles were thick, perfectly golden with a crunchy exterior and chewy on the inside, they were the most glorious thing I ate that weekend, and I determined I was going to make them every day for the rest of my life. It sounds like an exaggeration but not by much, they were that good!
For one reason or another, I never got around to making the waffles, I subsequently lost the recipe card, but making these waffles on a lazy weekend morning stuck with me like a romanticized idea.
Taking time to make breakfast on a weekend, you have to admit, sounds delightfully special. It’s a calm and leisurely ritual that feels rewarding, especially when it requires just a little effort and the gains are huge.
Recently, when I came across a recipe for overnight waffles again, I knew I had to try to make them this time; and so we’ve made them three times in the last few weeks.
This waffle requires a bit of preparation but they are so simple to make, you’ll want to make all the time. As the name suggests, you mix the ingredients the night before; the addition of yeast helps the batter rise overnight, doubling in size while it rests.
In the morning, you stir in a little baking soda and put your waffle iron to work as the lovely smell of the waffles cooking wafts through the kitchen. Light with a crispy crust, these waffles are tender on the inside with subtle tang that’ll keep you reaching for them.
It’s the ideal breakfast to share with a small crowd; it’ll make a wonderful addition to a brunch menu. For three late mornings in the cold of winter, we’ve scarfed down these waffles; we don’t bother much with toppings – perhaps a little syrup and/or powdered sugar, we’ll probably get creative with fruit in the summer.
We make fancy homemade lattes to go with the waffles – the smell of freshly baked waffles and coffee, wraps you in warmth and coziness, as if it were a blanket.
- 2 tablespoons apple cider vinegar
- 2 1/2 cups almond milk (or other plant milk)
- 3 cups all-purpose flour (or equivalent)
- 2 – 3 tablespoons sugar
- 2 1/2 teaspoons instant yeast
- 1 teaspoon nutmeg
- 1 teaspoon fine salt
- 1/2 cup melted non-dairy butter, plus more for brushing waffle iron
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla
For next day
- 1/2 teaspoon baking soda
- Add apple cider vinegar to almond milk in a cup and let it sit for a 3 – 5 minutes
- In a very large bowl (big enough for when dough doubles or triples in size), combine flour, sugar, yeast, nutmeg and salt
- Add milk mixture, melted butter, applesauce and vanilla, and mix until just combined
- Cover with plastic wrap and keep overnight (or for 8 – 10 hrs) at room temperature
- When ready to bake, turn on waffle iron, oil iron lightly with butter or oil and let it heat up
- Stir baking soda into batter and mix to incorporate, batter should be relatively smooth
- Pour about 1/2 cup of batter (for each waffle) into waffle iron and bake per the machine’s instructions, until waffle is done – usually 3 – 5 minutes, depending on your waffle iron or how dark you want them.
- Serve immediately or keep warm in oven at 200 degrees F. as you bake them
- Enjoy with maple syrup, fruit and/or your favourite toppings!
Nutrition Information:Yield: 10 Serving Size: 1 waffle
Amount Per Serving: Calories: 267 Total Fat: 9.8g Saturated Fat: 2.6g Cholesterol: 0mg Sodium: 291mg Carbohydrates: 38.9g Fiber: 1.3g Sugar: 3.3g Protein: 4.4g