O.K. maybe I’m on a bit of a waffle binge, but these are so good I had to share.
This recipe was inspired by a Marion Cunigham recipe. . . as a matter of fact, one of the only things I changed is that I use whole wheat instead of all purpose flour. When you have an overnight soak on any batter it is usually safe to use whole wheat (100% is usually fine). The overnight soak lets the bran soften and the whole wheat will generally then behave like white flour. I do use freshly ground whole wheat, which tastes very fresh, but seriously these taste just like white flour waffles to me. . .
These are very flavorful waffles. Much more savory than my Last Minute Waffles. The overnight rise lets them develop delicious flavor. There is about 5-7 minutes of work in preparing these waffles the night before, and about 30 seconds of mixing the morning you’re serving them, then you have to cook them, so that all depends on the size of your waffle maker – but this is not a labor intensive recipe. You just have to remember you’re going to want them in the morning the night before. . .
Whole Grain Overnight Waffles
1/2 cup warm water
2 1/4 teaspoons yeast
2 c. warmed milk
1 stick (1/2 cup) butter, melted
1 tsp. salt (kosher)
1 tsp. sugar
2 1/2 c. whole wheat flour
1/4 tsp. baking soda
In a large bowl (very large – the biggest one you have) Add the water, yeast, milk, butter, salt, sugar, and flour until blended. Everything except the baking soda and eggs. Beat until well blended. Cover with plastic wrap and let stand at room temperature overnight.
Just before cooking beat in the eggs and add the baking soda. The batter will be pretty thin. Cook about 3 minutes for each waffle.