Since receiving a waffle maker from Santa-Nate last Christmas, I’ve experimented with a lot of waffle recipes. In particular, I’ve been looking for a really great overnight yeasted waffle recipe, one where you mix up an enriched yeast batter, let it rise and develop flavour overnight, then add eggs and baking soda (for extra leavening power and a light, airy texture) in the morning before cooking the waffles. I made one recipe that came with the waffle maker, which was pretty good, and twice I tried the famous recipe from Marion Cunningham’s Breakfast Book, via Smitten Kitchen, with middling success. The first time I made it I intended to serve waffles to our breakfast guests, but the batter seemed to have given up the ghost and died during its overnight rest*, so I tossed it and had to whip up a quick non-yeasted recipe instead. I tried it again a second time (because the recipe has such great reviews), this time tweaking a few things, for a much better result. But still not quite the overnight yeasted waffles of my dreams (although, thanks to those glowing reviews, I will probably try again to capture the magic).
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