Overnight Whole Wheat Waffles

I like to make homemade waffles for my family because they are easy to make and far better than store bought waffles. This recipe is really easy and is best if you start it the night before. In a pinch, you could make this recipe at the last minute and just bake them immediately.

The ingredients are:
1/2 tsp. instant yeast
1 cp. whole wheat flour
1 cp. all-purpose flour
1/2 tsp. salt
1 tblsp. sugar
2 cps. milk
8 tblsp. (1 stick) butter, melted and cooled
1/2 tsp. vanilla extract
oil for brushing on waffle iron
2 eggs

Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature.


The next morning, brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately, or let cool on baking rack. Store in the freezer for up to 1 month, although ours have never lasted that long. Pop them into the toaster to reheat.

Golden brown and toasty, yet light and fluffy inside. These waffles will melt in your mouth.

Whole wheat waffles, fresh breakfast sausage, juice and a banana. Yummy!

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