Over Night Waffles

These are not the thick "Waffle Love" Liege Waffles. I don't like those. These are more like regular lighter waffles with a tinge of yeasty goodness with a pleasant sugar surprise crunch. mmmm

Yields about 3 Belgian-style (deep-pocket) 7" round waffles 

• 1 1/2 cups lukewarm milk
• 6 tablespoons butter, melted
• 2 to 3 tablespoons maple syrup, optional
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons instant yeast
• 1 cup of Belgian Sugar pearls (Don't add until the next morning) 

• INSTRUCTIONS

  1. Combine all of the ingredients (except the sugar pearls) in a large bowl, leaving room for expansion; the mixture will bubble and grow.
  2. Stir to combine; it's OK if the mixture isn't perfectly smooth.
  3. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
     
     Add sugar pearls. 
  4. Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
  5. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, nutella, cookie butter, buttermilk syrup if desired. 
  6.