Overnight Waffles

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Overnight Waffles
This recipe is based on the waffle recipe in The Fannie Farmer Cookbook. I believe it was published in 1896. My mom only ever relied on a few cookbooks and Fannie Farmer was one of those few. These waffles are thin and crisp on the outside and light and fluffy inside. A dash of cinnamon gives the dish a little depth of flavor.
Course Breakfast, Dessert
Prep Time 15 + 8 hours minutes
Passive Time 8 hours or more
Servings
people
Ingredients
Course Breakfast, Dessert
Prep Time 15 + 8 hours minutes
Passive Time 8 hours or more
Servings
people
Ingredients
Instructions
  1. The night before combine, flour, sugar, yeast and salt in a large bowl. Combine milk, cooled butter and and vanilla, mix until combined cover with plastic wrap.
  2. The next day, brush waffle iron with a little neutral oil and heat. Add the egg yolks and baking soda to the batter. Beat the whites until soft peaks form and folk into batter until smooth.
  3. Spread a few spoonfuls of batter and bake until done to you likeness. Serve immediately or keep in a 225F degree oven for a short period.
Recipe Notes

These freeze well. To warm up, put in a 300F degree over fo 10-15 minutes. 

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