Overnight Waffles

On one of the Nungesser’s many trips back to Nashville, Kylene brought her King Arthur Waffle Mix and made them for brunch for my neighbors. The next time Ryan, Kylene, McKenna, and Palmer came, I scheduled another brunch. Ky asked if I wanted her to bring the waffle mix, but I worried we already had too many carbs and said, “No.” Once she arrived, my neighbor Ellie told us she was looking forward to Ky’s Waffles. . . Oops. So we used a recipe Sandra had given me before, and Kylene’s King Arthur tip of whipping the egg whites which makes all the difference in how light and airy they are!

1 1/2 tsp yeast

1/2 cup warm water

2 cups warm milk

1/2 cup melted butter (or margarine)

1 tsp sugar

1 tsp salt

2 cup all-purpose flour

2 eggs

1/4 tsp baking soda

Optional:

Finely chopped pecans

~ Combine warm water (about 105º F) and yeast in a cup.

~ Heat milk to 105º -115º F in a saucepan and add melted butter, sugar, and salt.

~ Add yeast and water mixture.

~ Mix in flour.

~ Cover in big bowl and refrigerate for 8 hours or overnight.

~ When ready to cook, mix in 2 egg yolks, 2 beaten stiff-peaked egg whites and 1/4 t. baking soda.

~ Cook according to waffle iron directions.

~ Can be kept warm in a low oven while others are being made, but they are best eaten right away.

Tip:

Uncle Craig used to make a batch of his waffles, another favorite recipe, and freeze them. Genius!

Update:

Froze my last batch of Belgian waffles and heated them the next morning in the oven: 375 degrees for seven minutes! Crispy on the outside and light and fluffy inside!