Overnight Sourdough Waffles

Serves: 5
Total Calories: 451


1 package yeast active dry
1/2 cup water warm (105° to 115°)
2 cups water warm (105° to 115°)
1/2 cup dry milk powder
1/2 cup vegetable oil
1/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 1/4 cups flour
2 eggs well beaten
1/8 teaspoon baking soda


At least 12 hours or up to 24 hours before serving:

In a large bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.

Stir in water, milk powder, vegetable oil, sugar, vanilla and salt until well blended.

Gradually stir in flour until mixture is well blended. Cover loosely and let stand in a warm place for 2 to 4 hours. (The longer standing time develops the sour flavor.) Refrigerate overnight.

About 30 minutes before serving:

Stir down the mixture. Add eggs and baking soda, stirring until well blended. Spoon onto a preheated greased waffle iron and bake for 6 to 7 minutes or until golden brown. Stir batter before pouring each waffle.

Nutritional Facts:

Serves: 5
Total Calories: 451
Calories from Fat: 203

This Overnight Sourdough Waffles recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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