These waffles are perfect...crispy on the outside and tender on the inside. You make the batter the night before, refrigerate, and they are ready for the hot waffle maker when you wake up. It's best to serve them with room temperature syrup because warm syrup will soften them and you lose the crispy waffle texture. Sprinkle with powdered sugar and cinnamon to take them over the top. Your family will eat them up and ask for seconds!
2 1/4 cups flour
2 Tbsp sugar
1 package active dry yeast (2 1/4 tsp)
1 tsp cinnamon
1/4 tsp salt
2 large eggs
1/3 cup canola oil
1 3/4 cup milk
1 tsp pure vanilla extract
In a large bowl, whisk together the flour, sugar, yeast, cinnamon, and salt. Add the eggs, canola oil, milk, and vanilla and whisk until combined. Cover with plastic wrap and refrigerate overnight, or up to 24 hours.
The next morning, preheat the waffle iron. Remove the waffle batter from the refrigerator and stir to release all the bubbles.
Spray the waffle iron with non-stick cooking spray when heated, then pour in some waffle batter, making sure to spread to the edges. Close the lid and wait patiently. Don't be tempted to lift the lid until they are cooked through and crispy brown. Repeat for all waffles. Serve with room temperature syrup, and sprinkle with powdered sugar and cinnamon.
This recipe made 5 waffles on my waffle iron.
Recipe from Lovin' From the Oven