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Homemade waffle mix - how far can I go

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MickFlanagen Jan 27, 2008 04:53 PM

I want to make some home made waffle mix. I have no problem mixing all my dry ingredients and storing until I want to use them, but how long would the wets last (even overnight would be nice)? For the record I use a really basic recipe from the (newest - I think) Joy of Cooking. This means the wets are:

3 large eggs
10 tablespoons melted butter
1 and 1/2 cups of milk

I should say that if this works I would be willing to try a more complicated recipe, but when its early on a Saturday morning, and I have to do it from scratch simple wins out.

  1. k
    karykat Jan 27, 2008 09:19 PM

    What I like is the Amazing Overnight Waffles from Mollie Katzen (sp). These are yeast waffles. Almost all the ingredients go together the night before including wet ingredients. The slow resting period helps the flavor develop. A last ingredient or two goes in right before you use them but that doesn't take long. The flavor is great and it comes together quickly in the morning. If you want me to paraphrase the recipe, I can.

    2 Replies
    1. re: karykat
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      smlee Jan 27, 2008 11:37 PM

      I tried this recipe a few weeks ago & thought they were good. I only made a few waffles & refrigerated the batter w/o any problems. They were fine the next day, possibly even better...but that could have been b/c I was using real butter (vs. Earth Balance/Smart Balance on the waffle iron like I did the first day.

      1. re: karykat
        b
        brittle peanut Jan 28, 2008 11:05 AM

        Marion Cunningham has a yeasted overnight waffle batter too.

      2. toodie jane Jan 27, 2008 08:05 PM

        I think that if your recipe includes baking soda as well as baking powder, you can keep the batter overnight. At the restaurant where I work, the morning line cook makes his pancake batter for the next day and stores it in the walkin before going home at 2 p.m. He says it's better than using it right away. The pancakes ARE light and fluffy.

        1. k
          Kelli2006 Jan 27, 2008 05:30 PM

          I assume that you want to combine the wet and dry ingredients, but you hope to hold them overnight before combining them.

          You can easily hold these ingredients for 12 hours, if they are kept refrigerated. The butter will solidify as it is chilled, so you will need to whip it with a whisk before adding the dry side, or you can hold off the adding the melted butter until the morning.

          1 Reply
          1. re: Kelli2006
            m
            MickFlanagen Jan 27, 2008 05:33 PM

            Thanks, and yes, I should have specified. I am working with the assumption that I have to keep the wets and dries separate until the last minute.

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