Whole Wheat Yeast Waffles Recipes

Steps:

• Syrup:
• Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves. Cook (do not stir) until a thin syrup forms, 6-8 minutes. Add blueberries and bring to a simmer. Reduce heat to medium; cook, stirring constantly, 2 minutes.
• Transfer 2 Tbsp. syrup to a small bowl, add cornstarch, and stir until smooth. Add back to syrup; simmer until thickened, about 1 minute. Remove from heat. Fish out lemon zest and discard. Squeeze in lemon juice to taste and let cool slightly.
• Waffles and assembly:
• Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms.
• Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping ½ cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.

Steps:

• 1. Heat the milk in the microwave until warm. Stir in the melted butter.
• 2. Whisk together the flour, sugar, yeast, cinnamon, and salt in a large bowl. Gradually whisk in warm milk and butter until smooth. Whisk in the eggs and vanilla until incorporated. Scrape down sides of bowl, cover and refrigerate 12-24 hours.
• Heat the waffle iron. When the iron is hot, remove batter from refrigerator and whisk to recombine and deflate. Spread the correct amount of batter onto waffle iron and cook until golden brown, about 3-4 minutes. Repeat with remaining batter or put batter in fridge to use again the next day. Mine usually lasts about 3 days.

Steps:

• Proof the yeast in warm milk, water, and honey.
• Add butter, sugar, and vanilla.
• Add wheat flour, wheat bran, and salt.
• Let rise 2 hours or until doubled in bulk; stir down each time it doubles in bulk.
• Just before putting in waffle iron, beat in egg yolks; fold in stiffly beaten egg whites. spray the heck out of your waffle iron with pam these puppies stick.

Steps:

• In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.

Steps:

• The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you're using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.)
• When you're ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it's relatively smooth.
• Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200°F oven. If you're making them ahead, store at room temperature in an airtight container and warm them in a 300°F oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 350°F oven for 8 to 10 minutes.
• Variation:
• Whole Grain Overnight Waffles: Replace some or all of the all-purpose flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours.

Steps:

• In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
• In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
• Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
• Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.

Steps:

• Combine the milk, water, butter and honey in a saucepan. Heat briefly until lukewarm.
• In a mixing bowl combine the flour, eggs, yeast and salt. Using a wire whisk, beat in the milk mixture. Beat until well blended.
• Cover and let stand two hours or longer, stirring down occasionally.
• Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.