Overnight Waffles

By Kelly Bogard

We all knew it would happen. Summer is coming to a close, and it’s time for the kiddos to take on another year of school.

Backpacks are filled with school supplies. New shoes are tied. And Texas-sized appetites are waiting in the morning.

As we prep for a new school year, I always think about food. What will I pack in my daughter’s lunch box? What is a good supper to work on while helping with homework? But I don’t always think about breakfast. Like many families, we’re a grab-and-go bunch in the morning.

But this year, I’ve made it my goal to be better at making sure breakfast is as good as all the other meals I feed my family. So this week, I want to share something that is sure to get everyone off on the right foot.

For Overnight Waffles, you will need…
2 c. all-purpose flour
2 c. milk
2 eggs
½ c. butter, melted
1 tsbp. sugar
1 tsp. vanilla extract
½ tsp. instant yeast
½ tsp. baking soda
½ tsp. salt

Make-ahead recipes are probably one of the easiest ways to ensure everyone eats well and still gets out the door on time. Sometimes I make Blueberry Muffins the day before, but this week’s recipe is fresh and hot. The best part? You make the batter the night before, so it’s practically ready to go in the morning.

Start by melting the butter in the microwave and setting aside to cool. While it is cooling, mix together the flour, sugar, yeast, baking soda and salt in a large bowl.

Once the butter is cooled, combine it with the milk and vanilla.

Combine the wet and dry mixtures to make the batter and cover tightly. Leave it sitting at room temperature overnight.

The next morning, beat the eggs until frothy. Then, add the eggs to the batter while your waffle iron is heating.

Spray the waffle iron with nonstick spray, and ladle your batter onto the grates. Cook per the appliance instructions.

Warm, fresh, and crisp. This is a great way to give your kids the boost they need for the first days of school. And topping it with fresh fruit or berries will add extra flavor and nutrition. As an added bonus, these waffles also freeze well. So, depending on how many hungry mouths you’re feeding, you may have enough for the whole week. Simply cook the waffles as normal and freeze any leftovers layered in wax paper. Happy first day of school and from all of us at Texas Table Top, enjoy!

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Overnight Waffles

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Prep Time

10 minutes

Cook Time

5 minutes

Passive Time

8 hours

Servings

waffles MetricUS Imperial

Ingredients

• 2 c. all-purpose flour
• 2 c. milk
• 2 eggs
• 1/2 c. butter
• 1 tbsp. sugar
• 1 tsp. vanilla extract
• 1/2 tsp. instant yeast
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Prep Time 10 minutes Cook Time 5 minutes Passive Time 8 hours Servings waffles MetricUS Imperial Ingredients 2 c. all-purpose flour 2 c. milk 2 eggs 1/2 c. butter 1 tbsp. sugar 1 tsp. vanilla extract 1/2 tsp. instant yeast 1/2 tsp. baking soda 1/2 tsp. salt

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Instructions

1. Melt butter and set aside to cool.
2. Mix together flour, sugar, yeast, baking soda and salt in a large bowl.
3. When butter is cooled, combine with milk and vanilla.
4. Stir the wet mixture into the dry. Combine well.
5. Cover tightly and let set overnight at room temperature.
6. The next morning, beat the eggs until frothy.
7. Add eggs to the prepared batter.
8. Heat the waffle iron and spray with nonstick spray.
9. Once the iron is hot, ladle the batter onto the grates and cook per appliance instructions.
10. Serve warm with fresh fruit.
11. Freeze leftover waffles in a freezer container separated by wax paper.

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