Waffles of Insane Greatness - how long may the batter rest before cooking?

Addendum: DOH! I should have scrolled down in my inbox before asking where the recipe was. It was already there in a message from A & M! ;D

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For a lot of years, I've known that I could make a really light and delicate cookie with potato starch. So why am I still surprised? Very cool!

Thanks for all the feedback, Foodpicklers! I'm just not sure I have the time and patience these days to wait half an hour and then start cooking waffles one at a time. But the recipe is really tempting - and perhaps the wait to have it posted will prepare you for waiting for the batter to rest. Worth it.

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It's coming! Tomorrow 9am.

Will someone PLEASE post this Insane recipe? My mouth is watering, and my SO will totally love them.

Thank you, scicook -- that's really great to know!

I often make these and let the batter rest overnight in the refrigerator with no issue. They are just as crispy on the outside and fluffy on the inside as after a 30 minute rest.

I've never tried resting the batter for that long (as you may recall, I'm not so good at planning breakfast the night before) -- but, to be honest, in that case I think you'd be better off with an overnight yeasted waffle. Marion Cunningham's is a good one -- see it in action here on Amateur Gourmet: http://bit.ly/hHVsIx

The problem is with the leavening -- I worry that longer rested batter would fall flat. The baking powder -- if it's double-acting -- would react first when it comes in contact with water and second when it's heated in the waffle iron. The baking soda will react as soon as it hits the acid (in this case, buttermilk and perhaps acids present in the baking powder). Altogether, I'm guessing after several hours you'll be working with a lot less leavening power than after those first 30 minutes.

Any food scientists in the house who can add more clarity?

And for anyone who didn't get our newsletter this morning, we sent out a sneak peek of tomorrow's Genius Recipe. It'll be live on Food52 at 9am tomorrow!

I just looked at the recipe and it calls for baking powder and baking soda along with the corn starch. I'm thinking that letting the batter sit for 30 mins is because that time allows the baking powder to react with the other ingredients in the batter causing some of the leavening process to occur. Baking powder also reacts to heat as well allowing more leavening to happen. I think if you let the batter rest much longer than 30 min, such as overnight, the leavening power of the baking powder will be reduced resulting in a not so fluffy waffle.