Overnight waffles with apples

There is nothing like just-baked warm waffles. Some like them topped with a poached egg and bacon, and some (kids mostly) like to have them with caramelized apples. I like to eat them just as they are or sometimes with caramelized butter (a rare treat). I love this overnight waffle recipe (also the 100% buckwheat flour), because you just do the work in the evening and finish it in the morning. They are sweet enough as is and not too sweet for the bacon version.

Ingredients

Waffles:
125 ml lukewarm water
25 g fresh yeast
70 g butter 
250 ml milk
1/3 tsp sea salt
3 tbsp Demerara sugar
300 g wheat flour 
1 cup oat flour

Next Day:
3 medium large eggs
1 teaspoon baking soda

For the apples:
200 g cored apples in slices
2 tbsp + 1 tbsp butter 
6 tbsp maple syrup
3 cardamom pods, seeds crushed
tiny bit of vanilla powder
pinch of sea salt

Prepare

Mix yeast and water in a large mixing bowl (make sure the yeast is completely dissolved in the water) and let stand for a 10 minutes. In a small pot, melt the butter, add milk with sugar and salt, stir, and let the sugar melt. Add the flour and salt together with the milk mixture to the yeast and mix until it stays together, but do not over-mix. Cover the bowl with plastic wrap and let it sit on the counter overnight (if room temperature is not over 16 degrees), or place somewhere where it is cool enough. The batter will double in size.

The next morning, make the apples. Place apples, 2 tbsp butter, syrup, salt , cardamom and vanilla into a pan. Heat until it starts to bubble and allow to bubble for 5-7 minutes (it depends on how soft your apples are) until apples are soft, but do not fall apart. Add 1 tbsp butter, mix in, and leave to cool a bit. 

When the apples are done, heat the waffle pan, and while that is happening, beat the eggs and soda with a fork. Using a whisk, beat the eggs into the batter until completely combined.

 I use the Belgian waffle setting on my waffle maker ( I use Sage) and cook them around 3-5 minutes. Serve hot, because that is when they taste the best. You can serve them with whatever you like – sweet and tart, in this case with caramelized apples and some ricotta. 

You can keep them in the refrigerator in a covered box for a week and reheat in a toaster or wrapped in foil in the oven. 

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Plates and table decorations: HM Home