I've tried several different waffle recipes. I've liked a lot of them. Some of the more non-standard ones add great interest and lovely flavours. But I can never quite manage to recreate the perfectly crispy-light exterior of the waffles turned out by the Bisquick mix. I've tried different recipes, different temperatures. I've gotten fluffy waffles, tasty waffles, light waffles, chewy waffles, sweet waffles, savoury waffles, but never that wonderful crisp exterior. I've asked friends for tips and tricks and they all agree that boxed mixes are the best way to get crispy-light waffles.

I've seen yeasted waffle recipes before. I was sure I'd tried some. But I've definitely never had yeasted waffles like this! The authors did promise the "crispiest, tastiest waffles on the planet" but, I have to admit, I didn't believe them. I was giving this recipe a try because it was in the Kidlet's cookbook and she was keen on making it. I figured it'd turn out perfectly acceptable waffles. I just wasn't expecting anything incredible on the crispiness front. I was wrong! These are amazing!

I love the waffles this recipe makes. I'm keen to try it again and I'd love to play around with adding whole wheat flour to the mix. Plus, it's just fun to see the batter froth up in the fridge overnight!

Overnight Waffles

From the Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredients

• 1 3/4 c. milk
• 4 Tbsp. unsalted butter, cut into 4 pieces
• 2 c. all-purpose flour
• 1 Tbsp. sugar
• 1 1/2 tsp. instant/rapid-rise yeast
• 1/2 tsp. coarse sea salt, ground
• 2 large eggs
• 1 tsp. vanilla extract

Directions

1. Place milk and butter in a microwave safe bowl and heat for 1 minute. Stir and continue heating until butter is melted and milk is warm. Let cool until just warm (~5 minutes).
2. Whisk together flour, sugar, yeast, and salt.
3. In a separate bowl, whisk together eggs and vanilla.
4. Slowly whisk milk mixture into flour mixture.
5. Whisk egg mixture into batter.
6. Scrape down bowl and cover with plastic wrap or shower cap.
7. Refrigerate for 12-24 hours.
8. Preheat waffle iron.
9. Remove batter from fridge and whisk to recombine. It will deflate dramatically. That's okay!
10. Scoop out an amount of batter appropriate to the size of your waffle iron, pour it in, close the waffle iron, and cook until golden-brown.
11. Use fork to remove waffle from waffle iron and transfer to plate.
12. Repeat with remaining batter.
13. Serve waffles with maple syrup, honey, cinnamon sugar, icing sugar, whipped cream, berries, butter, nut butter, and/or jam.