Overnight Whole-Wheat Yeasted Waffles
Ingredients
- 2 cups whole milk, room temperature
- 6 tablespoons butter, melted, cooled
- 1 tablespoon sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1/2 teaspoon cinnamon
- 2 tablespoons wheat germ
- 1 .75 ounce packet active dry yeast
Instructions
- In a large bowl (the batter will double in size), combine all ingredients. Whisk until combined (the batter will be lumpy).
- Cover the bowl securely with plastic wrap and let the batter rise in the fridge overnight, or at least 8 hours.
- When risen, set the batter on the counter for at least 30 minutes prior to cooking.
- Preheat the waffle iron and spray with nonstick cooking spray.
- Scoop ¹/³ cup of batter into the center of the iron and close the lid.
- Bake until golden brown—about 5 minutes. Repeat with the remaining batter.
- Serve immediately, or keep in a warm oven until ready to serve. Serve with butter and a generous amount of maple syrup.
Notes
Photography by Rachel Johnson
