Who doesn't like breakfast for dinner
once in a while? Yeasted waffles, which need to rise for at least 8 hours, are ideal for dinner service. I mix them up in the morning before I (used to and will hopefully once again) leave for work and they're ready to cook by dinner time.
If you like to have breakfast for breakfast, go ahead and mix them 14 hours before you want to cook, then pop them in the fridge where the chill will slow the rise.
Yeasted Waffles
makes 5 double waffles
1/2 cup warm (105F)water
2 tsp. yeast*
2 Tbsp. sugar**
1/2 cup melted butter
2 cups buttermilk***
1/2 tsp. salt
3 cups all-purpose flour
2 eggs
1/2 tsp. baking soda
1 tsp. vanilla
Mix water, yeast and sugar in a bowl with at least 10 cup capacity. Let stand for 10 minutes until it starts to foam.
Stir in melted butter, buttermilk and salt. Add flour a cup or so at a time, stirring well. Your batter should be thick enough to briefly hold a line drawn in it, but not so thick that a peak will hold. Cover the batter and let stand on the counter for 8-10 hours, or in the refrigerator for 14 -18 hours.
If batter has been refrigerated, let stand on the counter for 1 hour before using.
When you're ready to bake, stir in two eggs, the baking soda and the vanilla. This will not be easy, so take your time and make sure it's well mixed.
Heat waffle iron. My waffle iron is non stick and makes 2 4" square waffles. I brush it with a little oil anyway, and scoop a 1/2 cup batter into each half, then cook it one notch past medium on the timer dial. Your waffle iron is no doubt different, so you may want to experiment and make notes.
Serve with bacon and maple syrup. Or fried chicken and maple syrup. Or with an egg on top. Or...
Cooked waffles freeze well. Freeze in a single layer, then pile in a freezer container. Heat in the toaster, being very cautious until you figure out the timing on your toaster.
*that's the yeast reproducing, and it means your yeast is good to go. No foaming can mean that your yeast is dead, or that your water was too hot - yeast is killed at 138F.
** reduce to 1/2 tsp. (just to feed the yeast) if you're making a savory waffle. Maybe stir in 1/4 cup finely grated Gruyere too.
** Extra buttermilk can be frozen for future baking. Try freezing it in the amount your recipes call for in zipper bags that lay flat - those will thaw faster than blocks. No buttermilk at all? You can use soured milk - add 1 Tbsp. white vinegar or lemon juice to one cup minus 1 Tbsp. milk, stir and let stand 5 minutes. Or substitute yogurt or sour cream, thinned out with regular milk or water to a pourable consistency.
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| I was too hungry to take the food porn picture of waffle dripping with syrup and bacon |
If you like to have breakfast for breakfast, go ahead and mix them 14 hours before you want to cook, then pop them in the fridge where the chill will slow the rise.
Yeasted Waffles
makes 5 double waffles
1/2 cup warm (105F)water
2 tsp. yeast*
2 Tbsp. sugar**
1/2 cup melted butter
2 cups buttermilk***
1/2 tsp. salt
3 cups all-purpose flour
2 eggs
1/2 tsp. baking soda
1 tsp. vanilla
 |
| happy yeast |
Mix water, yeast and sugar in a bowl with at least 10 cup capacity. Let stand for 10 minutes until it starts to foam.
Stir in melted butter, buttermilk and salt. Add flour a cup or so at a time, stirring well. Your batter should be thick enough to briefly hold a line drawn in it, but not so thick that a peak will hold. Cover the batter and let stand on the counter for 8-10 hours, or in the refrigerator for 14 -18 hours.
If batter has been refrigerated, let stand on the counter for 1 hour before using.
 |
| Batter after 8 hours on counter. |
When you're ready to bake, stir in two eggs, the baking soda and the vanilla. This will not be easy, so take your time and make sure it's well mixed.
Heat waffle iron. My waffle iron is non stick and makes 2 4" square waffles. I brush it with a little oil anyway, and scoop a 1/2 cup batter into each half, then cook it one notch past medium on the timer dial. Your waffle iron is no doubt different, so you may want to experiment and make notes.
Serve with bacon and maple syrup. Or fried chicken and maple syrup. Or with an egg on top. Or...
Cooked waffles freeze well. Freeze in a single layer, then pile in a freezer container. Heat in the toaster, being very cautious until you figure out the timing on your toaster.
*that's the yeast reproducing, and it means your yeast is good to go. No foaming can mean that your yeast is dead, or that your water was too hot - yeast is killed at 138F.
** reduce to 1/2 tsp. (just to feed the yeast) if you're making a savory waffle. Maybe stir in 1/4 cup finely grated Gruyere too.
** Extra buttermilk can be frozen for future baking. Try freezing it in the amount your recipes call for in zipper bags that lay flat - those will thaw faster than blocks. No buttermilk at all? You can use soured milk - add 1 Tbsp. white vinegar or lemon juice to one cup minus 1 Tbsp. milk, stir and let stand 5 minutes. Or substitute yogurt or sour cream, thinned out with regular milk or water to a pourable consistency.
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