Name: Overnight Waffles
Ingredients: ½ tsp instant yeast; 2 cups all-purpose flour; 1 tbsp sugar; ½ tsp salt; 2 cups milk; 1 stick butter, melted and cooled; ½ tsp vanilla extract (optional); Neutral oil, like grape seed, corn, for brushing the iron; 2 eggs, separated

A little prep at night and a lot of taste in the morning — these waffles are sure to be a hit.

Dry ingredients:

½ tsp instant yeast

2 cups all-purpose flour

1 tbsp sugar

½ tsp salt

Liquid ingredients:

2 cups milk

1 stick butter, melted and cooled

½ tsp vanilla extract (optional)

In the morning:

Neutral oil, like grape seed, corn, for brushing the iron

2 eggs, separated

To make the waffles:

The night before, combine the dry ingredients in a large bowl.

Stir in the milk, cooled butter and the vanilla. The mixture should be creamy and loose.

Cover the bowl with plastic wrap and set aside overnight at room temperature.

In the morning, brush the waffle iron lightly with oil and let it heat up.

Separate the eggs and stir the yolks into the batter.

Beat the whites until they hold soft peaks, then fold them into the batter gently.

Spread enough batter onto the waffle iron to barely cover it; bake until the waffle is done, usually 3 to 5 minutes.

Serve immediately with fresh berries. Note: These waffles hold well in the refrigerator for several days, or can be frozen for later.

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients