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Mother's Day Waffles

Raised Waffles for Mother's Day -- Please Help


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Raised Waffles for Mother's Day -- Please Help

Super Salad | May 11, 2013 03:13 PM

I'm making Marion Cunningham's raised waffles for Mother's Day
(http://www.epicurious.com/recipes/foo... but inspired by http://smittenkitchen.com/blog/2013/0...).

The recipe calls for them to ferment/rise at room temperature overnight and to add the eggs and baking soda just before making. The recipe notes that the batter keeps well in the refrigerator for several days.

I decided to do rise today and refrigerate overnight but I cannot figure when I should add the eggs and baking soda.

Should I add them tonight after 8 hours of rising and refrigerate the whole mess? Or should I just throw the batter sans eggs and baking soda into the fridge tonight and add them in the morning?

What say you?

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