Overnight waffles from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 816) by Mark Bittman

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Can substitute any neutral oil for grapeseed oil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mary Willoughby's broiled peaches; Chicken and garlic stew

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil.

  • Rutabaga on October 03, 2015

    These are probably my favorite waffles to make. Light yet substantial, with the overnight rise of the yeasted batter giving the dish a nice complexity. If you plan ahead, they are very easy to make, too, and you can easily add the eggs to the batter and have it ready to go in the time it takes the waffle iron to heat. I use a Belgian style iron.

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