Waffles two ways

I never knew how much my husband loved waffles.  It took 13 years for me to figure out that every time we went out to eat breakfast he would get waffles.  So two years ago I bought a cheap waffle iron for Christmas.  The waffles were so thin and the look of disappointment on Rudy's face when I made them was so very sad.....  So this year for Christmas we were gifted a Belgium waffle maker from Yai.  We have probably made waffles at least once a week and last night we had them for dinner.  Rachel Ray had a whole week dedicated to all the things you can make in the waffle iron, but for now we stick to plain waffles.  I have discovered two different recipes and I have to say that the family enjoys them both equally.

Overnight Waffles

(Mark Bittman - How to Cook Everything)

1/2 t instant yeast

2c AP flour

1T sugar

1/2 t salt

2c. milk

8T butter (melted then cooled)

1/2 t vanilla

2 eggs

Here is the hard part..... Mix all of the ingredients together except the eggs, cover overnight.

The next morning add the eggs then cook according to the desired doneness of your waffle.

If you want you can separate the eggs, beat the egg white to soft peaks and fold them into the batter, but I have never done this and they are still light and soft on the inside.

Waffles

(Alton Brown - Food Network)

1c AP flour

1c Whole wheat flour

1/2 t baking soda

1t baking powder

1t salt

3T sugar

3 eggs

2c buttermilk

4T butter (melted then cooled)

Mix everything together and let sit for about 5 minutes while waffle iron is heating.

I try to convince myself that these are healthier because there is whole wheat flour.  This cancels out the butter and syrup right?!?