Overnight Waffles

There are probably a million waffle recipes out there, but this is the one I usually use. You prepare everything the night before so it's all ready to go in the morning. I think a lot of waffles taste like cardboard, but because of the whole wheat pastry flour and the little bit of sourness from the overnight fermentation these are a little more interesting. I double everything so that it makes a huge batch and then freeze enough for at least another two breakfasts. 

I have come upon this same recipe in one form or another at least three times, but most recently as Marion Cunningham's Yeast-Raised Waffles in Saveur Magazine. Here it is now where I can't lose it (doubled and with minor alterations). 

Ingredients:
1 tablespoon active dry yeast
4 cups milk
1 cup melted butter or coconut oil
2 teaspoons salt
2 teaspoons sugar
2 cups white flour
2 cups whole wheat pastry flour
4 eggs

1/2 teaspoon baking soda

what it looks like in the morning

after stirring in the baking soda

Directions:
Dissolve the yeast in a cup of warm water while you get out the rest of the ingredients. 

In a bowl, mix together all of the ingredients EXCEPT for the baking soda, cover it, and refrigerate overnight. 

In the morning, whisk in the baking soda and heat up your waffle iron. Cook it however you normally do, but I found that  letting it sit for a minute before closing the iron resulted in fuller looking waffles. This made about thirteen waffles. I froze the leftovers for future mornings when I will split them in half and toast them. 

the proud kitchen helper who received the privilege of stirring