Friday, March 2, 2012

Good Night Waffels

My mother-in-law makes the waffles every time we visit.  She is a fun grandma and always serves them with ice cream.  How can you go wrong with waffles and ice cream for breakfast?  That is if you are the grandma. 


Most of the mixing for these waffles is done the night before.  In the morning, just mix in the eggs, vanilla and a pinch of baking soda while the waffle maker is heating.  Leftover batter may be covered and kept in the refrigerator for up to 3 days. 

Heat your waffle maker in the morning, stir the batter and have a freshly baked waffle for breakfast.

1/2 cup lukewarm water                      
1 T sugar
2 1/4 t yeast (1 yeast packet)             
2 cups warm milk (6 tablespoons nonfat dry milk plus 2 cups warm water)
1/2 cup butter melted and cooled        
1 t salt
2 cups flour                                        
2 large eggs (2 tablespoons powdered eggs plus ¼ cup water)
2 t vanilla                                           
1/4 t baking soda

The night before, combine the water, sugar, and yeast.  Let stand until foamy.  Stir in the milk, butter and salt.  Beat in the flour until smooth.  This may be done with a mixer,
Wrap bowl tightly with plastic wrap and let stand overnight on counter top.  In the morning add the remaining ingredients and cook on your waffle iron. 

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