My grandma used to make this overnight refrigerated Belgian waffle recipe, and a few years back she gave me her hand written recipe card. I love it and will always cherish it. These waffles always turn out so fluffy and flavorful – the best part is the mix can keep for up to 4 days in the refrigerator (the recipe makes a lot of batter so this is great!). I only make this recipe once or twice a year when we have people over for breakfast/brunch and I thought it was the perfect meal to serve for breakfast on January 1st.
2 1/2 cups warm water (it should not feel hot/burning on your wrist)
1 package dry yeast
1 teaspoon sugar
2/3 cups dry milk
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature
3 cups flour
In a large glass bowl combine the water, yeast, and sugar and let stand for 5 minutes (the yeast will start to bubble). Add the remaining ingredients and beat until smooth. Cover with plastic and chill overnight. The next morning, stir to combine the batter.
Heat your waffle iron up and scoop the waffle batter into the hot iron (I have the round Belgian waffle iron and mine takes a little over 1/4 cup of batter). Serve with your favorite jam, maple syrup, whipped cream or fruit – the topping options are endless!