To be fair, we did not receive this recipe as a wedding gift. However, we did receive the waffle iron necessary to make these amazing little wonder clouds, so they get included here! And, credit where credit is due, we adapted this recipe from Mark Bittman's overnight waffle recipe.
I don't think we'll ever make quick waffles again - these are just too amazing! And well worth planning ahead to start the batter either the night before, or in the morning for a delicious waffle dinner.
Ingredients:
2 teaspoons active dry yeast
2 cups all‐purpose flour
1 tablespoon sugar
½ teaspoon salt
2 cups milk
8 tablespoons (1 stick) butter, melted and cooled
½ teaspoon vanilla extract (optional)
Butter for brushing the waffle iron
2 eggs
8-12 hours before waffle time, combine the yeast, flour, sugar, and salt in a large bowl. Stir in the milk, then the melted butter and vanilla. The mixture will be creamy and loose. Cover with plastic wrap and set aside overnight at room temperature.
To start baking, brush the waffle iron lightly with butter or oil and heat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Fold them gently into the batter.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
