It may seem odd to leave waffle batter out overnight, but it's perfectly safe and helps develop a yeasty flavor. The method was made famous in Marion Cunningham's The Breakfast Book. If you don't fancy chocolate, orange and anise, flavor the waffles differently--or take 'em plain.

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
total:
8 hrs 30 mins
Servings:
6
Yield:
12 to 14 waffles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, dissolve yeast in the warm water; let stand for 10 minutes or until mixture is foamy. Stir in milk, butter, salt and sugar. Stir in flour until just combined. Stir in liqueur, chocolate, anise seeds and orange zest. Cover and let stand at room temperature overnight.

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  • While the waffle iron heats, stir eggs and baking soda into the batter. Cook waffles according to manufacturer's directions. Serve with Syrupy Oranges, if desired.

Syrupy Oranges

In a small saucepan, combine 1/3 cup each sugar and water with the zest of 1 orange. Bring just to a boil, stirring to dissolve sugar. Remove from heat. Cool slightly, then stir in segments from 3 oranges.

Nutrition Facts

254 calories; fat 9g; cholesterol 47mg; saturated fat 6g; carbohydrates 38g; mono fat 2g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 21g; protein 5g; vitamin a 371.3IU; vitamin c 15.1mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 58.3mcg; vitamin b12 0.3mcg; sodium 271mg; potassium 179mg; calcium 83mg; iron 1.2mg.
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