(take that Bisquick)
Because I'm crazy and have 6 children at FIVE different schools, mornings can be a little chaotic here on Sunnydale. I stumbled upon this fabulous recipe found at
Annie Eats. It is meant to be prepared the night before so that in the morning all you have to do is flip the
on switch to the waffle maker, throw in 2 eggs and a dash of baking soda and
voilà! You've got piping fresh, hot waffles that put IHOP to shame. The best part for me is smearing on a little butter and apricot jam and handing them over to my teenage girls as they run out the door in three different directions. Your family will sing your praises. They are seriously that good!
Ingredients:
½ cup warm water
2¼ tsp. active dry yeast (I use instant – either is fine)
2 cups milk, warmed
8 tbsp. unsalted butter, melted and cooled slightly
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
Directions:
Combine the water and yeast in a large mixing bowl. (If using active dry yeast, let stand to dissolve 5 minutes before proceeding.) Add the milk, butter, salt, sugar and flour to the bowl. Whisk until well blended and smooth (you can also use an electric mixer.) Cover the bowl with plastic wrap and let stand at room temperature overnight. Do not put in the fridge!
When you are ready to make the waffles, preheat the waffle iron. Just before making the waffles, whisk the eggs and baking soda into the batter until smooth. The batter will be very thin. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Top as desired with butter, syrup, or fresh sliced strawberries, etc.
