Amazing overnight waffles from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 642) by Amanda Hesser

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

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

  • Pandan on May 19, 2024

    So easy to prepare. Measurements are so simple that I might be able to do these without the recipe next time. Just mixed together everything half asleep at night and whisked in the egg and butter in a few minutes in the morning. Consistency was perfect, slightly crispy on the outside, fluffy on the inside. I got 6 round waffles in my Sage waffle iron. Will definitely do these again!

  • damazinah on June 19, 2016

    Best. Waffles. Ever. Seriously, these are light & fluffy on the inside while staying crisp on the outside. And they're a breeze to make - stir together a few ingredients before going to bed, add eggs & butter in the morning. This recipe yielded 14 waffles using a scant 1/4 cup per waffle.

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