YEAST WAFFLES
Wonderful waffles! The batter improves each day and will keep up to a week (if it lasts that long!) refrigerated. I usually mix the batter at least two days before I plan to use it. I originally got this recipe from the aunt of a dear friend over 15 years ago. They're yummy topped with sliced strawberries, blueberries, and whipped cream! Prep time does not include overnight chill time.
Provided by Leslie in Texas
Categories Yeast Breads
Time 22m
Yield 20 waffles
Number Of Ingredients 8
Steps:
- Mix eggs, salt, sugar and oil in a large bowl.
- Heat milk to lukewarm.
- Sift flour into bowl and add warm milk and yeast dissolved in water; mix well.
- Cover and refrigerate overnight.
- Heat waffle maker according to instructions and make waffles.
- One cup batter makes four waffles.
YEAST WAFFLES
This is a traditional waffle recipe. It makes tasty, crunchy waffles. They are very good with syrup, or my personal favorite is waffles topped with whipped cream and fresh strawberries!
Provided by JANET MORRIS
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 14h
Yield 6
Number Of Ingredients 9
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
- The next morning, stir beaten eggs and baking soda into the batter; beat well.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.
Nutrition Facts : Calories 433.8 calories, Carbohydrate 52.8 g, Cholesterol 109.2 mg, Fat 19.3 g, Fiber 1.9 g, Protein 11.8 g, SaturatedFat 11.4 g, Sodium 660.5 mg, Sugar 4.6 g
YEAST WAFFLES
I got this recipe from Cook's Illustrated. I haven't tried it yet - but it looks yummy. Since I haven't made this recipe yet, I am guessing on the cook and prep time.
Provided by The Giggle Box
Categories Breakfast
Time 25m
Yield 7 Waffles
Number Of Ingredients 8
Steps:
- Heat butter and milk together in a small pan until butter is melted (about 3 to 5 minutes).
- Cool milk mixture until it is warm to the touch.
- In a separate bowl, whisk flour, sugar, salt and yeast together.
- Gradually add warm milk mixture to flour mixture and whisk until smooth.
- In a separate small bowl, whisk eggs and vanilla; then add to the butter/flour mix.
- Scrape down the sides of the bowl and then refrigerate for 12 to 24 hours.
- When you are ready to make the waffles, preheat the waffle iron.
- Once the iron is hot, remove the waffle mix from the fridge (batter will be doubled in size and foamy).
- Whisk batter until smooth- it will deflate.
- Spoon 1/2 cup onto hot waffle iron and cook until waffles are crisp.
- Serve immediately or keep warm in a low temperature oven.
OVERNIGHT BELGIAN WAFFLES
I've always loved those big, thick, crisp waffles that you buy from street carts in Brussels. I tried to make them for years, but sadly, mine always came out thin and soggy. I finally decided to tackle the problem, and I came up with these delicious yeasty Belgian waffles. You make them almost entirely the night before, so all you have to do in the morning is stir in some eggs and heat up the waffle iron. (You'll need a special Belgian waffle maker, but these are so good, they're worth having the extra piece of equipment around.) Because this batter rises overnight, the waffles are incredibly light and flavorful. I like to serve them piled high with sliced bananas, sprinkled with toasted coconut and drizzled with warm maple syrup.
Provided by Ina Garten
Time 8h40m
Yield 10 to 12 large waffles
Number Of Ingredients 12
Steps:
- The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
- The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
- Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
- Make-Ahead Plan
- Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.
OVERNIGHT YEAST WAFFLES
Whip up this crowd-sized batch of batter the night before your big brunch. In the morning, it's quick and easy to turn out enough waffles for the whole crew. What a delicious way to get the party started! -Mary Balcomb, Florence, Oregon
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, butter and eggs; mix well. Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Stir batter; add baking soda and stir well. Bake waffles in a preheated waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 220 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
EASY WAFFLES
Consider this your new, go-to waffle recipe when you want to start your day off on a sweet note. No fussy steps or unexpected ingredients are required here, which means you can whip these up whenever your cravings hit.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
- In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.
- Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Serve warm, with maple syrup and butter, as desired.
YEAST-RAISED WAFFLES
Provided by Dorie Greenspan
Categories quick, main course, side dish
Time 30m
Yield About 14 waffles
Number Of Ingredients 11
Steps:
- Blend milk and yeast. Let sit 3 minutes. Beat eggs with sugar, salt and vanilla.
- Put flour in large bowl; make well in center. Pour milk mixture in center; add egg mixture and crème fraîche. Whisk liquid ingredients together; gradually incorporate flour. Add butter; whisk until batter is smooth. Stir in kirsch. Cover bowl. Let batter rise at room temperature 90 minutes.
- Heat waffle iron. Spread batter across grids. Bake 2 minutes, turn and bake until golden. Cool to room temperature.
- Dust waffles with sugar. Run under broiler till sugar caramelizes. Serve, cooled.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 154 milligrams, Sugar 9 grams, TransFat 0 grams
SIMPLE YEASTED WAFFLES
Yeast-risen waffles have a lovely, complex tang that works beautifully with whatever sweet topping you apply - honey, maple syrup, fruit jam. You can make the batter the night before and let it rise in the refrigerator until breakfast time. Or, it will rise at room temperature in a couple of hours, which makes these waffles a good choice for brunch. Like all waffles, these freeze well. Once they cool, pack them in a heavy-duty freezer bag and store in the freezer. Then pop them, still frozen, in a toaster to reheat. Toasted waffles are even crisper than freshly made ones, and make a quick and convenient weekday breakfast.
Provided by Melissa Clark
Categories breakfast, brunch, main course
Time 1h
Yield 8 to 10 waffles
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 291 milligrams, Sugar 5 grams, TransFat 0 grams
RAISED YEAST WAFFLES
These waffles bake up crispy on the outside and light and tender on the inside. Since they aren't too filling, they leave room for sampling the rest of the brunch buffet-or for munching on more waffles!
Provided by Taste of Home
Time 20m
Yield 10 waffles.
Number Of Ingredients 9
Steps:
- Dissolve yeast and sugar in warm water; let stand 5 minutes. Beat in milk, eggs and butter. In another bowl, combine flour, salt and baking soda; stir into yeast mixture just until combined. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 453 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 726mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
OVERNIGHT WAFFLES
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.
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YEASTY WAFFLES RECIPE - JEFF POTTER | FOOD & WINE
From foodandwine.com
5/5 Category WafflesServings 4Total Time 2 hrs 30 mins
- In a large bowl, combine the milk, 1/2 cup melted butter, flour, yeast, eggs, agave and salt and whisk until smooth. Cover with plastic wrap and let stand until the batter is very puffy, about 2 hours at room temperature (or refrigerate overnight).
- Preheat the oven to 250°. Preheat a waffle iron and brush it with melted butter. Gently stir the batter to deflate it. For each batch, fill the waffle iron about two-thirds full (the batter will spread and rise); brush the waffle iron with melted butter as needed.
- Cook the waffles until golden and crisp. Transfer the waffles immediately from the iron to plates, or keep them warm in the oven. Serve the waffles with syrup, fresh fruit and softened butter.
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