My better half absolutely LOVES Belgian waffles. Appropriately named, Good Night Waffles are started the night before. In the morning, you simply add the eggs, vanilla and baking soda. This recipe came with my waffle maker and it is HANDS-DOWN the very best I have ever tasted. I have also started a "Waffle Wednesday" at my school and staff beg for more. Feel free to bake with a pinch of chopped pecans. I promise, if you try this recipe, you can't make enough of these- they are so light and crispy. The only thing better is topping them off with homemade warm raspberry or blueberry syrup.
prep time9 Hr
cook time5 Min
lukewarm water (105f)
2 1/4 tsp
active dry yeast
butter, melted and cooled
eggs, lightly beaten
How To Make
Most of the work is done the night before. The wait time is worth it! The night before, or at least 8 hours before baking:
Combine the warm water, sugar and yeast. Let stand 10 minutes, until foamy.
Stir in the warm milk, melted butter and salt.
Use a hand mixer on low speed and beat in the flour until smooth.
Cover tightly with plastic wrap or a tight-fitting lid. Let stand on the countertop 8 hours or overnight. DO NOT REFRIGERATE.
Preheat waffle maker. Lightly beat the eggs, add the vanilla and mix into the batter. Add the baking soda and mix thoroughly.
Bake in a hot waffle maker about 4-5 minutes. Serve with fresh fruit, jam, syrup or whipped cream.
Optional: I also bake with a sprinkling of chopped pecans or diced macadamia nuts.
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