I have once recipe for overnight waffles blogged already, that recipe is good but this one is better. With this one there is no mixing to do just before cooking and they have that lovely yeasty taste.
I made these in the morning and we had them for tea with lots of fruit in the evening. The overnight part isn’t a rule, just a guideline. I would make sure they have around 5 hours to stand. If you are worried leave them out on the side for the first hour and then pop them in the fridge until you are ready to cook.
The original recipe is from Foodess.com and uses butter. I have decided to be even lazier and use canola oil. The mix is rather runny but they cook to form a nice risen waffle and are a rather lovely golden colour.
Last night I cooked half the batter without the Healtheries Black Chia Seeds, I added around 2 tbsp to the remaining batter. We did a taste test and agreed that it is worth adding a little goodness. The chia does change the texture and adds what is best described as, a nutty hint.
There are seeds in there, honest.
Overnight Waffle Recipe - Muffinmum.com
2 1/2 c all-purpose flour
2 heaped tsp yeast (I use dry granules)
1/2 tsp salt
2 tsp ground cinnamon
2 tbsp castor sugar
1/2 c canola oil
2 c milk (I always microwave any milk for around 45 secs to take cold edge off)
2 eggs lightly beaten
*optional 2-3 tbsp Healtheries Black Chia Seeds
In a large bowl mix flour, yeast, salt, sugar and cinnamon
In another bowl mix the oil, milk and eggs
Make a well in centre of dry ingredients and add wet ingredients
*add optional Healtheries Black Chia Seeds
Whisk together, cover and leave to rest in the fridge
Heat the waffle iron
When iron is ready add around a ladle full of mix
Cook until brown, a good indication is when steam stops
Eat and enjoy