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 or 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.
Ingredients
- 2 ¼ cups milk
- 1 stick (1/2 cup) unsalted butter, cut into cubes, plus more for the waffle iron
- 15 grams sugar (1 tablespoon)
- 5 grams salt (1 teaspoon)
- 1 package active dry yeast (2 1/4 teaspoons)
- 240 grams all-purpose flour (2 cups)
- 90 grams whole wheat flour (3/4 cup), or use all-purpose flour
- 2 large eggs
- ¼ teaspoon baking soda
- Nutritional Information
Nutritional analysis per serving (8 servings)
319 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 8 grams protein; 83 milligrams cholesterol; 331 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 waffles
Preparation
- 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.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Dining and Cooking