Overnight Waffles

Put waffles on the breakfast menu. For this recipe, make the batter ahead, chill overnight, and bake first thing in the morning.

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Servings: 16
Yield: Makes about 16 (4-inch) waffles
Prep Time: 10 mins
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    2 1/4  cups 
    all-purpose flour
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    2   tablespoons 
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    1   package 
    active dry yeast
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    1   teaspoon 
    vanilla (optional)
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    1/2  teaspoon 
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    1 3/4  cups 
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    1/3  cup 
    cooking oil or butter, melted

In a large bowl stir together flour, sugar, yeast, vanilla (if desired), and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.
Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 16 (4-inch) waffles.
  • Overnight Cornmeal Waffles: Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.
Nutrition information
Per Serving: cal. (kcal) 133, Fat, total (g) 6, chol. (mg) 29, sat. fat (g) 1, carb. (g) 16, fiber (g) 1, sugar (g) 3, pro. (g) 4, vit. A (IU) 97, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 94, Potassium (mg) 76, calcium (mg) 40, iron (mg) 1, Starch () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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