The only problem with the original recipe is that we needed more waffles! But a double batch was too many. I found that a batch and a half worked out about right, and we still have a waffle or two to freeze for popping in the toaster another morning. So, here's what I did, recipe adapted from Mollie Katzen's Sunlight Cafe by Mollie Katzen.
The night before you want to enjoy the waffles, combine 3 cups flour, a teaspoon and a half of yeast, four and a half teaspoons sugar, 3/4 teaspoon of salt, and 3 cups of milk in a large bowl.
Yes, I know. It's against your nature to let milk sit on the counter overnight and then not toss it out. I felt the same way at first. Have faith! Get a good night's rest.
In the morning, your dough will look impossibly bubbly for not having had any coffee. Try not to hate it too much.
Melt down a stick of butter while you start your waffle iron heating.
Beat the melted butter and 2 eggs into the overnight dough. It's a thin batter, but that's how it's supposed to be.
Spray some nonstick spray on your iron, and make your waffles according to your iron's directions. Your waffle iron, that is. If your other iron is giving you directions, seek help from a professional.
I usually leave mine in for about 5 minutes, and they get nice and crispy without burning.
Top with your favorite toppings. Whipped cream, berries, syrup, butter...these go well savory too, so try sausage, gravy, cheese, eggs...pretty much anything will work. We got this strawberry fig syrup up in Michigan last summer, and it's at the top of my list for things to grab when we go this year, because it's so delicious and so different.
This recipe is great for when you have overnight guests, or if your kids have a sleepover, or for an everyday breakfast!