amazing overnight waffles

amazing overnight waffles
By Mollie Katzen in The Essential New York Times Cookbook by Amanda Hesser
Adapted for gluten-free flours

265 g. flour (2 c.) all-purpose wheat flour
     Or gluten-free:
     55 g. oat flour
     50 g. millet flour
     80 g. potato starch
     80 g. sweet rice flour
     2 tsp. xanthan gum
1 tsp. active dry yeast
1 tbsp. sugar
heaping 1/2 tsp. table salt or heaping 1 tsp. kosher salt
490 g. (2 c.) milk
1 large egg, lightly beaten
64 g. (6 tbsp.) butter, melted + butter for the waffle iron

Stir the flour(s), yeast, sugar and salt together in a large bowl. Whisk in the milk. Cover the bowl with plastic wrap or a plastic hat (my favourite). Let stand overnight at room temperature. (If your kitchen will be warmer than 21 degrees, put it in the fridge. Likewise, if you'd like to make this more than 15 hours ahead, put it in the fridge.)

Have a good sleep.

In the morning, heat up the waffle iron. Whisk the egg and melted butter into the batter, which will be somewhat thin. Mix a little neutral oil and melted butter together and brush it over the waffle iron. Dollop spoonfuls of batter onto the iron and use a metal spoon to spread it out a bit. You are looking for just enough batter to cover much of the waffle iron.

Cook until crisp and brown but not too dark, about 2 to 3 minutes. Serve hot. If you're making them for a crowd, you can keep them warm on a rack in a low oven. Don't pile them on a plate because they'll release steam and get quite soft.