Overnight Waffles

These light and fluffy waffles deserve real maple syrup.

Makes 6—8 Belgian-style waffles

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1 large egg, lightly beaten
  • 6 tablespoons unsalted butter, Melted
  • Cooking spray

Combine the flour, sugar, yeast, and salt in a large bowl. Whisk in the milk until blended. Cover the bowl with plastic wrap and let stand at room temperature overnight.

When ready to use, heat the waffle iron. Add the egg and melted butter to the batter and mix well (the batter will be thin). Spray the waffle iron with the cooking spray. Pour just enough batter to cover the cooking surface, about 1/3 cup. Cook the waffles until crisp and brown, about 2 1/2—3 minutes. Serve hot with a generous dousing of real maple syrup.