Makeover Overnight Yeast Waffles
Total TimePrep: 15 min. + chilling Cook: 5 min./batch
I also found the batter to be very thin. I don't do much cooking, so I wasn't brave enough, or smart enough, to add more flour. And I was using a Belgian waffle maker. So instead of having little pockets in my waffles I had more holes all the way through than pockets.They tasted OK and were crispy.
I agree the batter is too thin. I added flour in the morning before cooking. They did need a good whisk in the morning to blend the batter thoroughly. I also used about 1/3 whole wheat flour, the rest white, and added a bit of vanilla in the morning.That said, they had a nice crisp exterior and were enjoyed by all who are them. I like the convenience of mixing them the night before, and I'm sure I will make them again.Edit: I mixed these last night, adding an extra 3 Tbsp. or so of flour. I think it would be safe to use a total of 2 cups of flour, as the batter for the last two was pretty thin.Crispiest waffles ever!!
These waffles are good for a school morning. The batter did separate overnight, but came together fine when I folded in the egg whites. Be careful not to pour as much batter into waffle iron, it will run over the edge! The batter is thin, but the waffles are very crispy, not as dense. They have a sourdough smell when cooking.