Overnight Malted Waffle Recipe

Step 1

In a small saucepan, heat the milk and oil over medium heat for about 5 minutes or until the milk is about 115F and no hotter than 120F. Remove from heat and set aside.

Step 2

In a medium bowl, whisk together the eggs and vanilla until creamy and foamy, about 2-3 minutes of serious whisking. Set aside.

Step 3

In a large bowl, whisk together the flour, cornstarch, malted milk powder, sugar, salt, and yeast.

Step 4

While whisking, stream in the warm milk until mostly blended--a few lumps are okay. This will take about 10 seconds of whisking.

Step 5

Rewhisk the eggs for a few seconds and then pour them into the batter, scraping the bowl with a spatula to get all the eggy goodness.

Step 6

Whisk the eggs in until completely incorporated.

Step 7

Cover the bowl with some plastic wrap and refrigerate for 12-24 hours.

Step 8

When ready to waffle, preheat your waffle iron for a good 10 minutes--you want it super hot. If your waffle has variable temperatures, set it to the highest setting.

Step 9

Cook waffle batter according to manufacturer's instructions until deeply golden brown and crisp on the outsides.

Step 10

It's really best to let someone start eating as soon as the waffle is off the iron--they'll be at peak crispiness then. If you want to hold them to serve all at once, keep them hot in a single layer directly on the middle rack of a 300F oven until all the waffles are cooked. If you try to hold them at a lower temperature, they may lose their crispiness.