I love waffles. I have ever since I was a kid. I have shared before my favorite classic waffle recipe. I have that one memorized, I use it so much.
But when I want to do something a little more special, then I opt for a crispy overnight waffle. I make these in a Belgian waffle maker and they are delightful.
Crispy on the outside, light and fluffy and flavorful.
You make a base batter the night before and allow it to rise overnight, before adding a few more ingredients and then cooking them.
Let’s get started shall we?
In a large bowl combine warm milk, water, yeast, sugar, salt and melted butter. (This bowl isn’t actually big enough. Don’t make this mistake, this was a near miss. Use a bigger bowl!)
Stir it until well combined, cover with plastic wrap and allow to sit on the counter top over night. If it is very very warm, it is better to leave it in the refrigerator overnight.
In the morning, whisk two eggs with a little baking soda and the secret crisping ingredient: corn syrup.
Add this to the risen batter.
Give the batter a little time to bounce back after you’ve stirred in the eggs, while you preheat your waffle iron. Cook according to the waffle iron’s directions.
Remove from heat and eat immediately! They will lose their crisp if you don’t eat them quick! Serve with berries and whipped cream, or butter and powdered sugar or the classic maple syrup.
Recipe Source: Crisp Crusted Feather Light Waffles from Shirley O’Corriher’s Cookwise