Overnight Waffles

I found this recipe at Lynn's Kitchen.
It has been a big hit here. I love the convenience of mixing {ALL OF} the ingredients together the night before, leaving only the waffle iron to heat when we are ready for breakfast.

You will need...

• 2 cups whole wheat flour (I use fresh ground, using store brand whole wheat WILL provide different results)
• 1 T sugar
• 1/2 tsp salt
• 1 1/2 tsp instant active dry yeast
• 1 3/4 cup warm milk
• 1/3 cup melted butter
• 2 eggs
• 1 tsp vanilla

In a large bowl, whisk together dry ingredients (mine was 2 qt). Slowly add wet ingredients until combined. Cover and refrigerate for 12 - 24 hours.

Notice how much the batter expands, use a large bowl!

Gently stir down, then place batter on hot iron.

Don't get pour crazy, or this will happen.

A little less is better than a little more.
(picture taken before adding any topping. We often top with: a small amount of real maple syrup, honey, jam or as much fresh diced, or sauteed fruit as desired)

Half a waffle with strawberry jam, made from our own patch :)

NOTES:
I often make a double batch. I like to freeze the extra and pop in the toaster to reheat for a super quick breakfast.
The original recipe was made with all white flour.
Cooks Ill. says yields 4 - 9 inch waffles

This is the first in a series of healthy breakfast foods I will be doing. Please, I beg you, don't feed your children high sugar, processed foods for breakfast! It wrecks havoc on their little bodies. I will be comparing some common breakfast foods with desserts in the upcoming weeks. What I share will shock you!