Overnight Yeast Raised Belgian Waffles
These Belgian Waffles have a crispy crust with a soft, fluffy interior. The batter is made the night before, so no work for you to do in the morning!
Servings: 12
Calories: 176kcal
Equipment
Ingredients
- 1 ¾ cup low fat or skim milk
- 8 Tablespoons unsalted butter (1 stick), cut into 8 pieces
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 Tablespoons sugar
- 1 ½ teaspoons instant or quick rise yeast
- ½ teaspoons salt
- 2 large eggs
- 1 teaspoon vanilla
- Pearl sugar (optional - see note)
Instructions
- Warm 1 ¾ cup low fat or skim milk and 8 Tablespoons unsalted butter together in the microwave or a small saucepan over medium heat until butter is melted. Allow to cool until just warm.
- Whisk together 1 cup whole wheat flourn 1 cup all purpose flour, 1 Tablespoons sugar, 1 ½ teaspoons instant or quick rise yeast, and ½ teaspoons salt in a large bowl. Whisk in the milk and butter mixture slowly.
- Stir together 2 large eggs and 1 teaspoon vanilla, then stir this mixture into the batter.
- Cover bowl with plastic wrap or a lid and let rise in the fridge for 12-24 hours.
- When ready to cook, heat waffle iron. Spray lightly with canola oil if desired. Sprinkle pearl sugar evenly into the waffle iron, if using. Spoon in batter with a ladle, being careful not to over- or under-fill. Sprinkle more pearl sugar on top of the batter.
- Cook waffle until steam diminishes and waffles are golden brown and crisp. Serve immediately or allow to cool on a wire rack to freeze. Freeze in an airtight container or freezer bag and reheat in the toaster.
Notes
Pearl sugar can be found in the baking section of a well stocked store.
Nutrition
Calories: 176kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 123mg | Potassium: 129mg | Fiber: 2g | Sugar: 4g | Vitamin A: 341IU | Vitamin C: 0.004mg | Calcium: 55mg | Iron: 1mg