These waffles are delicious; the first bite has a wonderfully light crispness to it, and I know you’ll love it!

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—I always make it in advance—but it only takes 15 minutes, so it can be made while the coffee brews.

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 all over the counter and 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 after incorporating the egg and melted butter, has a really GOOD crispy crust 🙂

This recipe is from a book I started cooking my way through: The 150 Best American Recipes, and Amazing Overnight Waffles is definitely in the right book!

Amazing Overnight Waffles

INGREDIENTS

• 2 cups flour
• 1 Tablespoon of sugar
• 1 teaspoon yeast
• ½ teaspoon salt
• 2 cups milk
• 1 egg, lightly beaten
• 6 Tablespoons butter, melted

DIRECTIONS

1. Combine flour, sugar, yeast, and salt in a mixing bowl.
2. Whisk in milk, then cover bowl tightly with plastic wrap and let sit on the counter overnight—unless the overnight room temp is above 70 degrees, then refrigerate batter.
3. The next morning, beat egg and melted butter into batter, and preheat waffle iron, spraying it with Pam.
4. Pour 2/3 cup batter into standard waffle iron or 1 1/3 cup batter into Belgian waffle iron.
5. Cook waffle for 2-3 minutes, or until crisp and brown.
6. Serve immediately or keep warm in a 200° oven—place cooked waffles directly on oven racks, do not stack, and waffles should remain warm and crisp.

Makes 4 big waffles.

Fresh Blueberry Sauce

• 1 lb. fresh blueberries
• ½ cup apple juice (can substitute water in a pinch)
• ½ cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon fresh lemon juice.

1. Bring blueberries, apple juice and sugar to a boil over medium heat, and simmer for 15 minutes.
2. Dissolve the cornstarch in the water and stir into bubbling blueberry mixture, keeping mixture at a boil, then adding in lemon juice.
3. Continue to boil the mixture until sauce is thickened, no more than 1 or 2 minutes.
4. Cool slightly, then serve.

Sauce can be made up to two days ahead, and leftovers can be frozen for future use.

Thanks for stopping by my kitchen today!