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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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A different sort of waffle - yeast raised. Prepare the night before and let rise in the fridge until morning. I've experimented using substituting part of the white flour with different ones: wholewheat, buckwheat. I've liked them all. Serve with warm maple syrup or yogurt and fruit. Ingredients:
2 1/2 cups all-purpose flour |
2 tablespoons sugar (i like to use brown or raw) |
1 (1 tablespoon) package dry yeast |
1/2 teaspoon salt |
1/4 teaspoon cinnamon |
1 3/4 cups milk |
2 eggs |
1/3 cup vegetable oil |
Directions:
1. In a large mixing bowl, stir together flour, sugar, yeast salt and cinnamon. Add milk, eggs, and oil; beat until thoroughly combined. Cover loosely and refrigerate overnight.
2. In the morning, stir the batter and pour about 3/4 cup (more or less depending on your waffle iron) into a preheated, lightly greased waffle baker. Close lid quickly and do not open until done. Bake according to manufacturer's directions. When done, use a fork to life the waffle off grid. Repeat with remaining batter. Makes about 16 4 inch waffles.
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