Mollie Katzen's Overnight Waffles
Looking for a new way to make waffles? Try these overnight waffles from the book "Mollie Katzen's Sunlight Cafe" - they're yeasty, crispy and SO yummy.
Prep Time8 hours hrs
Cook Time3 minutes mins
Course: Breakfast
Keyword: maple syrup, mollie katzen, overnight waffles, waffles, yeast
Servings: 4
Author: Nicole Coudal
Overnight Waffles
- 2 c. All-purpose flour
- 1 tsp. Active dry yeast
- 1 Tb. Granulated sugar
- 1/2 tsp. Kosher (or sea) salt
- 2 c. Whole milk
- 1 large Egg, beaten lightly
- 6 Tb. Unsalted butter, melted
Sauteed Peaches (optional)
- 2 large Peaches, halved, pitted & sliced
- 1/8 tsp. Kosher (or sea) salt
- 1 Tb. Fresh lemon juice
- 1/8 tsp. Ground cinnamon
- 2 Tb. Unsalted butter
- 2 Tb. Light brown sugar, packed
Add flour, yeast, sugar and salt to a large mixing bowl.
Whisk in the milk until well combined, then cover the bowl tightly with plastic wrap. Let stand overnight, at room temperature.
The next morning, plug in your waffle iron and bring it up to high heat (or until your 'ready' light appears, depending on your manufacturer).
Lightly beat the egg and melt the butter, then add both to the batter and whisk to combine (it will be a thin batter).
Spray the hot waffle iron with nonstick spray and pour about 1 cup of batter into the hot iron. (Tip: spread the batter into the corners with an offset spatula, in order to get a fully square waffle.)
Cook until nicely browned (approx. 2-3 minutes). Serve with maple syrup (and sauteed peaches, if desired).
Sauteed Peaches (optional)
Add peaches, salt, lemon juice and cinnamon to a mixing bowl and stir gently with a rubber spatula to combine. Let sit ~5 minutes so peaches exude some juice.
In a medium saucepan or large skillet, melt butter over medium heat; add brown sugar and let it melt into the sugar. Add peach mixture, then cook ~5 minutes over medium heat, until nice and bubbly and thickened a bit. Serve warm or at room temperature.
I used a Toastmaster waffle maker with square, 8.5'X8.5" plates, making 4 thin waffles per batch (total yield 16 thin waffles, using ~1 cup of batter each). If you have a Belgium-style waffle maker (i.e., with deep wells), you will definitely have different yield results.
In Amanda Hesser's version, she suggests adding a dab of butter to the hot waffle iron before spreading the batter (for more flavor). But I found that by doing so, my waffle iron just scorched the butter and the cooked waffle was overly dark, so I just used non-stick spray and later spread a little salted butter on my cooked waffles, which was especially delicious.