These overnight waffles make breakfast time quick and easy. The batter is prepared the night before and left in the refrigerator until morning. When the time comes all you have to do is heat up the waffle iron and pour. I did go a step further this morning and I made a healthy alternative to syrup by using up some frozen strawberries for a delicious sauce.
adapted from Better Homes and Garden The New Cookbook
2 1/4 cups all-purpose flour
2 T sugar
1 package active dry yeast
1/2 t salt
1/4 t ground cinnamon (optional)
1 3/4 c milk
1/3 c cooking oil
In a large mixing bowl stir together flour, sugar, yeast, salt, and cinnamon. Add the milk, eggs, and oil; beat until thoroughly combined. Cover loosely and refrigerate overnight.
Stir batter. Pour 3/4 cup batter into a preheated lightly greased waffle iron. Cook per waffle iron instructions. Repeat with remaining batter.
2 1/2 cups chopped strawberries (frozen or fresh)
1/4 cup sugar (I actually prefer it a little tarter so I cut down the amount used)
1/4 c water
2 T cornstarch
Place all ingredients in a medium pot and bring to a boil. Allow mixture to simmer for 2 minutes and then remove from heat. Pour sauce into a food processor or blender and puree.