Eggnog Overnight Waffles

I've loved a recipe for overnight waffles for ages...I even created a gingerbread variation. It was  based on a recipe from Mollie Katzen's Sunlight Cafe' Cookbook. 

This eggnog one sounded interesting, although it was based on a Marion Cunningham recipe instead, so we made it one morning while the family was here...and ate them all in one sitting, so I have no idea if the batter actually does keep in the fridge.

I found the eggnog flavor very weak in these waffles, but if you enjoy a mild eggnog flavor in your waffles, these are the ones to try. The waffles came out of the Belgian waffle iron very crisp and light and a lovely golden brown.

I've changed the directions slightly. My additions are in italics. 

Eggnog Waffles
Makes about 16 waffles, or 8 Belgian waffles
An adaptation, in the Press Democrat (12/11/24), of Marion Cunningham's Overnight waffles
in the Fanny Farmer cookbook

1 1/4 oz. dry active yeast
1/2 cup warm water
2 cups eggnog, gently warmed
8 tablespoons butter, melted (and cooled to room temperature)
1 teaspoon salt
1/2 teaspoon sugar
2 cups all-purpose flour
2 eggs
1/4 teaspoon baking soda

Dissolve yeast in water in a large mixing bowl and let sit until foamy, about 8-10 minutes.

Gradually stir in the flour into the yeast mixture. Add eggnog, butter, salt, and sugar and mix to combine. Beat with an electric mixer on medium speed until well combined, 2-3 minutes.

Cover bowl with plastic wrap (or a clean shower cap) and allow batter to sit at room temperature overnight.

The next morning, preheat an electric waffle iron. Warm the eggs if straight from the fridge in a bowl of hot water for 5 minutes. Whisk the eggs and baking soda in a small bowl, then whisk into the batter until thoroughly combined.

Pour about a 1/2 cup of the batter into a hot waffle iron (see endnote) and bake until the waffle is crisp and golden brown, about 4-5 minutes. Repeat with remaining batter. Keep waffles warm in a 200-degree oven until ready to serve.

Serve with maple syrup and butter.

Batter will keep, refrigerated, for several days.

Endnote: 1/2 cup will fill a conventional waffle iron. Belgian waffle irons may need up to 1/4 cup more per waffle. If using a mini single serve waffle iron, us 1/4 cup of batter.