Brickyard Barn Inn's
Overnight Waffles
(Makes 2-4 Servings)

I revised a recipe I found in a great cookbook called "Cookwise" by Shirley O. Corriher. It produces the lightest waffles I have ever eaten and it is great for time crunched families.

Ingredients:
   1 package (2 1/4 teaspoons) active dry yeast
   1/2 cup warm water (115 degrees F)
   2 cups warm whole milk (115 degrees F)
   1/4 pound (1 stick) or less butter, melted and cooled (115 degrees F)
   1 teaspoon sugar
   1 teaspoon salt
   2 cups all-purpose flour (stir flour in the container, then spoon lightly into measuring cup, level off)
   (Optional) 2 Tablespoons corn syrup
   2 large eggs, lightly beaten
   1/4 teaspoon baking soda (NOT powder)

Preparation:

1. Sprinkle the yeast over the warm water in a very large mixing bowl and let stand for 5 minutes. Add the milk, butter, sugar, salt, and flour and beat until smooth. (A whisk or electric hand beater does this well.) Cover the bowl with plastic wrap and let stand overnight. In warmer climates, refrigerate; in an air-conditioned house around 70 degrees F. or cool climate, leave at room temperature.
2. The next morning, when ready to cook the waffles, beat in the eggs and baking soda. The batter is very thin, and most waffle irons will need 1/2 to 3/4 cup batter. Bake in a hot waffle iron. Serve immediately.

Notes: Use whole milk for this recipe. When I don't have whole milk around, I open a 12 ounce can of evaporated milk (NOT sweetened condensed) and add a 1/2 cup water to equal 2 cups total.

Also, this recipe could be used for pancakes if you choose, but some experimentation would be needed. I would start by removing most (or all) of the butter from the recipe, then continuing as per the recipe. Have fun!

This recipe will keep for a few days if you want it to. Just make a double batch, then refrigerate the leftover batter the next day. It will keep for at least one more day.

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