Because I have dishes to scrub, bags to pack, and all sorts of people to see before we leave, I’m going to let the pictures speak for now.
Bittman’s overnight waffles (from How to Cook Everything: Simple Recipes for Great Food) are friggin’ excellent, for lack of a more eloquent expression. They’re light, fluffy, and incredibly simple to prepare, especially if you aren’t really interested in greeting the day with cheer without a giant cup of coffee and adequate time to adjust to the idea of being awake. And as it turns out, they can be transformed into something sort of healthy. Out of sheer forgetfulness, I have discovered that they’re just fine without a whole stick of butter. I also much prefer to substitute at least half of the all purpose flour with whole grains — I think the decrease in gluten structure that comes with this particular switch works well for waffles. Spelt is an especially good choice — it adds a sweet, slightly more interesting flavor to the dish, and complements the sourdough-like taste really nicely.
The best part about these? They freeze really well. Make some extras for the week, and just put them in the toaster directly from the freezer to reheat.
Liz’s lazy / low fat take on Bittman’s Overnight Waffles
- 2 c. flour — preferably 1 c. all purpose, 1 c. spelt (whole wheat is fine, too)
- 3/4 t. active dry or 1/2 t. instant yeast
- 2 c. milk
- 1 T. sugar or honey (leave this out if you want savory waffles)
- 1/2 t. salt (I left this out. I could tell it wasn’t there, and I missed it)
- 1 t. olive oil (yes, olive oil is delicious in sweet stuff, too)
- 1 t. vanilla extract (or make vanilla sugar by putting a vanilla pod in your sugar bag)
- 2 eggs
The night before, or 8 hours before you want waffles:
Mix all ingredients EXCEPT for the eggs into a smooth batter. Cover and let stand at room temperature for 8 hours.
Right before serving:
Mix in the eggs. Oil the waffle iron and make waffles as usual.