My Pantry Shelf

Breakfast is a highlight in our house.  We love it.  Eggs a million ways, pancakes galore, beans, granola, you name it.  For some reason though, I always get stuck when I try to make waffles.  The idea of them is so good, but my product tends to leave me unsatisfied. My husband makes a mean waffle, but even when I try his recipe, it doesn’t quite work to my liking.  So the other night, I was blown away when I had my first yeasted waffle at a friend’s gathering.  Sure, it looked like other waffles I’d tried in the past, but the taste was uniquely different.  This may well be my new favorite waffle.

For a couple of years I have eyed the following recipe for yeasted waffles and never tried them.  They do indeed have many virtues.  The waffles have a crispy, buttery exterior and tangy, moist interior.  They somehow taste lighter (though they are not) than traditional waffles.  My favorite quality though is that you mix it up at night (when I have plenty of energy and am more likely to measure correctly, than in the morning when there are two hungry kids hanging off my hip and leg).  The mix sits out overnight and ferments with the yeast creating a delicious  flavor.  When you wake up in the morning, all you have to do is plug in the waffle maker and mix in the egg and butter.  It is incredibly easy.  Huge payoff for a little bit of work.  Serve with syrup and fruit and you have yourself a good morning.

Good Morning Yeasted Waffles

adapted from Mollie Katzen’s Sunlight Cafe by Mollie Katzen

makes 6 to 8 waffles

1 cup all-purpose flour

1 cup whole wheat flour (or replace with all-purpose)

1 teaspoon active dry yeast

1/2 teaspoon salt

2 cups milk

1 large egg, lightly beaten

6 Tablespoons (3/4 stick) unsalted butter, melted

Whisk the flour, yeast, salt and milk until just combined.  Cover and let sit at room temperature on the counter overnight.

Preheat the waffle iron.  Mix in the egg and butter until just combined.  Ladle batter into the waffle iron.  Cook until golden brown.

Serve with butter, syrup, and fruit.

Recipe Note:

I often cut the amount of butter down to 4 Tablespoons when I am not feeling as indulgent.  It is not as crispy on the outside, but they are still really tasty.

These waffles freeze well.  Simply undercook the waffles a bit and cool on a rack.  When cool, place in a sealed bag in the refrigerator.  Toast frozen waffles for an easy breakfast.

Here is a printer-friendly version of the recipe: Good Morning Yeasted Waffles

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