We know Mom needs a special treat this weekend, and—as I’m sure she’s taught you—breakfast is the most important meal of the day, so here’s a recipe that can start everyone’s day off right. Then again, if you finish your dinner, these treats can be topped with ice cream and fresh fruit for dessert. These waffles just can’t make up their mind. But they can (in fact, must) be made in advance, so you’ll have plenty of time to decide. And if Mom needs to help, she can do so on Saturday night, leaving someone else to man the waffle iron on Sunday morning.
Mom will appreciate that these waffles were raised well; the extra time and effort put into them really pays off in a complex and well-rounded flavor, a tangy playfulness and rich sense of taste. They’re even more wholesome when you swap one cup of the all-purpose flour for whole wheat flour. And for Mother’s Day, you can dress them according to her taste—add spice, fruit, toasted pecans, pure maple syrup, ice cream, whipped cream, et cetera.
If you haven’t got a waffle iron, the batter can be used for some very yummy pancakes; you’ll just have to flip-flop, rather than waffle; don’t forget the synonym.
Overnight Waffles
2 ¼ tsp. active dry yeast (1 package)
¼ c. warm water (105-115 °F)
1 ¾ c. warmed milk
2 Tbsp. sugar
1 tsp. salt
3 eggs
¼ c. softened butter
2 c. all-purpose flour
In a large mixer bowl, dissolve yeast in warm water. Add remaining ingredients and beat until smooth. Cover and let rise in a warm place for 1-2 hours. Stir down the batter. Cover again and refrigerate 8-12 hours.
Preheat a waffle iron and stir down the batter. Pour batter onto the center of the hot waffle iron, close and bake about 5 minutes or until steaming stops. Remove waffle to a warmed plate and serve hot with desired toppings.
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Editor’s Note: Angela Denstad Stigeler writes a food column each week for the Caledonia Argus. She, her husband and their two young children live in Caledonia.
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