I have a question about the recipe "Grandma’s Belgian Waffles" from Amelia Morris. How would I go about making the batter the night before I want to cook the waffles?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Obviously this isn't my recipe, but I make a similar one with eggs, not separated. I mix everything up and put it in the fridge. In the morning I stir it down and cook. I think the recipe is "Belgian waffles" on the King Arthur Flour website.
Please enter a valid email address.
Well played. You deserve a cookie.
Bonus: It doubles as a dip!
Springy Asparagus Pesto
The Video of a Man Peeling Artichokes
Mediterranean Kitchen Mats in Bold New Patterns
Milk Chocolate Ice Cream
Off-the-Beaten-Path Picks for Mom