Overnight Belgian Waffles

 

Simple Overnight Belgian Waffles (Thick, Yeasty)

Ingredients

• Milk: 420 g

• Water: 60 g

• Active dry yeast: 7 g

• All-purpose flour: 420 g

• Sugar: 30 g

• Salt: 7 g

• 3 large eggs

• 4 tbsp melted butter (a little more so they’re thicker and tender)

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Day 1 (5 minutes)

1. Dissolve yeast in the warm water.

2. Add everything else to a big bowl.

3. Whisk until smooth and thick (like pancake batter).

4. Cover and refrigerate overnight (8–16 hours).

That’s it.

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Day 2

1. Take batter out of the fridge 30 minutes before cooking.

2. Stir once.

3. Cook in a hot Belgian waffle iron until deep golden.