A Low Sodium Waffle Recipe

[Guest guest]

Most waffles are total salt bombs and are way out of reach for a PA diet, but I've been tinkering with a recipe by Mollie Katzen and come up with a recipe that everyone enjoys, so thought you all might like it too. I make these about once a month for a Sunday morning breakfast for the grandkids.These can be made ahead of time, frozen and reheated in the toaster. They are super easy to make, but must be started the night before you make them. The entire recipe contains just 585 mgs of sodium. For us that means that a waffle breakfast contains about 120 mgs of sodium for each person as this recipe serves 5 people. LOW SODIUM OVERNIGHT WAFFLES2 Cups all-purpose flour1 Tablespoon sugar1 tsp. active dry yeast (about 1/2 packet)1/4 tsp. Crystal

Diamond Kosher Salt (other salts contain higher mgs of sodium)2 Cups milk1 Large egg, lightly beaten1/2 stick (4 T.) unsalted butter, melted and cooled1/2 tsp vanilla (or other flavoring of your choice)The night before, combine the flour, sugar, yeast and salt in a large bowl. Whisk in the milk until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. (If it's warmer than 70 degrees, refrigerate the batter).The next morning, heat the waffle iron. Beat the egg, melted butter and vanilla (or other flavoring) into the batter, which may be quite thin.Spray the hot waffle iron with nonstick cooking spray. Add just enough batter to cover the cooking surface, about 1 1/3 cups for a Belgian waffle, 2/3 cup for a standard waffle.Cook the waffles until crisp and browned but

not too dark. Serve hot, or cool on a rack (so they don't get soggy) and freeze. Reheat in a toaster or toaster oven.