Saturday, April 5, 2008


Everytime I think of waffles I hark back to Donkey talking about how he will stay the night in Shrek's house and then they can get up the next morning and have waffles. Like it's the pinnacle of cosy domesticity! My son Rex does a good Donkey impersonation, which got thrashed while I was making these!
I found this recipe while browsing through the gorgeous photos on an amazing site with foodie photos from a myriad of blogs and foodie corners on the internet. I have a few of my photos on there too and often look through and marvel at the skill of so many wonderful cooks (and photographers) out there. This recipe caught my eye as it had the word 'overnight' in it- for some reason I love the idea of making a batter up the night before so I can do as little as possible the next morning, when I am generally bleary eyed!
I haven't used my waffle iron in many years, so it was great to give it a spin again. I was very happy with this recipe and will definitely make it again, it was easy and the yeast imparted a slightly different flavour to the other recipes I have used. I teamed these with a locally made apple syrup, which is ridiculously expensive so we don't have it often, but made these a little more special. The mix made 11 waffles, 2 waffles per serving is plenty.The recipe came from Cookography -
Overnight Yeast Waffles

1 3/4 cups Milk
1/4 cup Water
1/4 cup Butter, melted and cooled
3 Eggs
1 tsp Salt
2 tbs sugar
2 2/3 cups all purpose flour
1 tsp yeast (active dry or instant)

Combine flour, yeast, sugar and salt in a large bowl, mix to combine.
In a separate bowl, beat eggs and then stir in the milk, water and butter.
Add the liquid ingredients to the dry ingredients. Mix, by hand or with a mixer, until well combined.
Cover and refrigerate overnight.
Remove in the morning. Allow the batter to warm to room temperature if possible.
To make waffles, pour the batter into a pre-heated waffle iron.
Serve with any kind of syrup and some fruit!

The other overnight recipe I find myself using alot is this one for overnight breakfast muffins. These are gorgeous and full of lots of healthy things. They go great with a big latte for a great start to the day. I found this recipe in the NZ Taste magazine.

Overnight Breakfast muffins

1½ cups flour
1 tsp baking soda
1 tsp mixed spice
1¾ cups bran flakes
¾ cup brown sugar
3/4 c dried cranberries
6 dried apricotschopped
2 cups thin yoghurt
½ cup rice bran oil
1 egg, beaten
honey, for serving

Sift flour, baking soda and mixed spice into a large mixing bowl.
Stir in bran flakes and sugar and then figs and apricots.
Whisk together yoghurt, oil and egg and add to dry ingredients, stirring to just combine. Cover and refrigerate overnight.
Spoon into greased muffin tins to almost fill them.
Bake at 180ÂșC for 20-25 minutes.
Cool a little, then remove from tins and serve warm with honey.
You can vary the spices and fruit to make these different as you feel like it.


Anonymous said...

the breakfast muffins look great. i like to bake with rice oil as well.

hungryandfrozen said...

Those waffles look fab, Linda! When I was a child I thought waffles were the very height of breakfast sophistication (must've been all those American YA novels I was reading where waffles were standard breakfast fare...)

I know what you mean about that apple syrup - I've been meaning to buy a bottle of the organic stuff forever but every time I find it in the shop I wince at the price. One day... :)