10 Jul 2010 Amazing Overnight Waffles and Fresh Blueberry Sauce

What a way to kick off your July 4th holiday…, homemade waffles with fresh blueberry syrup and a bit of whipped cream. You’llbe singing…”Ohhhhhh, say can you seeeeeee by the dawn’s early light… What so prOUdly we hailed at the twilight’s last gleeeeaming…” all day long! The waffles are delicious; the first bite has a wonderfully light crispness to it. You’ll want to keep taking bite after bite, believe me. The waffle batter is mixed the night before, covered and set out on the counter to ferment a bit. In the morning an egg and melted butter are stirred into the batter while the waffle iron preheats. The blueberry sauce can be made in advance, but it only takes 15 minutes so it can be made while the coffee brews. It’s going to be a GREAT day… “And the rocket’s red glare, the bombs bursting in air…”

Don’t wait for next July 4th to make these though.  I make these for overnight guests.  This, and a latte, and they are in heaven, and I am not exhausted by 9 AM.

I don’t have one of those fancy-schmancy waffle irons.  Both of mine cost less than $20 each.  They work GREAT, especially with this recipe.  Look for a sale, buy one or two inexpensive waffle irons while you wait for Santa Claus, Prince Charming, or Mom to get you one of those expensive ones. (I’ve been waiting 20+ years….)
This recipe is from the book I started out cooking my way through…, “The 150 Best American Recipes“. The recipe was in the right book!

Amazing Overnight Waffles

2 cups flour
1 T. sugar
1 tsp. yeast
1/2 tsp. salt
2 cups milk
1 egg, lightly beaten
6 T. butter, melted

Combine flour, sugar, yeast, and salt in a mixing bowl. Whisk in milk. Cover bowl tightly with plastic wrap and let sit on the counter overnight. (If the overnight temp in room is above 70 degrees, refrigerate batter). The next morning, beat egg and melted butter into batter. Preheat waffle iron. Spray waffle iron with Pam. Pour 2/3 cup batter into standard waffle iron or 1 1/3 cup batter into Belgian waffle iron. Cook waffle for 2-3 minutes (or until crisp and brown). Serve immediately or keep warm in a 200 degree oven. (Place cooked waffles directly on oven racks, do not stack, and waffles should remain warm and crisp).

Two notes… mix the waffle batter in a big bowl before covering to rest overnight. Once I made the batter in a 5 cup bowl… Not a good idea. When I got up the next morning there was batter on the counter and on the floor. There must have been quite a waffle batter party in the kitchen while I slept…

After stirring in the melted butter and beaten egg, let the batter sit for a bit. Because of some late risers in my house, I have discovered that batter that sits an hour or two, has a really GOOD crispy crust.

Makes 4 big waffles.

Fresh Blueberry Sauce

1 lb. Fresh Blueberries
1/2 cup apple juice (can substitute water in a pinch)
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon fresh lemon juice.

Bring blueberries, apple juice and sugar to a boil over medium heat. Simmer for 15 minutes. Dissolve the cornstarch in the water and then stir into bubbling blueberry mixture, keep mixture at a boil, add in lemon juice. Continue to boil the mixture until sauce is thickened, no more than 1 or 2 minutes. Cool slightly. Serve. Can be made up to two days ahead. Leftovers can be frozen for future use.

Thanks for stopping by my kitchen today!

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2 Responses
  1. ratty says:

    i SO want this next time i drive ALL THE WAY to your house 🙂

  2. Polly says:

    Remind me! I’d love to make it for you.

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