Wow ~ that’s quite the tongue twister title, isn’t it?
Come to think of it, so is the expression “tongue twister title”.
I think I had too little sleep last night and too much caffeine this morning ~ but I am on top of my game and pleased with the way the school mornings have been coming together. It’s been a challenge, for sure ~ but the upside to all my planning and organizational skills is that I made this batter last night (like you’re supposed to), and had fresh, toasty hot waffles ready this morning.
Because that’s just how I roll these days
Worth the Wait Waffles – adapted from foodandwine.com
1 3/4 cups milk, at room temperature
1/2 cup unsalted butter, melted
2 1/2 cups sifted all-purpose flour
1 tablespoon active dry yeast
2 large eggs
2 tbs. granulated sugar
Syrup, fresh fruit and softened butter, for serving
In a large bowl, combine the milk, melted butter, flour, yeast, eggs and sugar – whisk until smooth. Cover with plastic wrap and refrigerate overnight).
When you are ready to make the waffles, preheat the waffle iron and spray it lightly with nonstick spray. Gently stir the batter to deflate it. For each batch, fill the waffle iron about two-thirds full (the batter will spread and rise)
Cook the waffles until golden and crisp. Serve with syrup, fresh fruit and softened butter.