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.
RAISED WAFFLES
Provided by Marion Cunningham
Categories Milk/Cream Dairy Egg Breakfast Brunch Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield About 8 Waffles
Number Of Ingredients 9
Steps:
- Use a rather large mixing bowl - the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.
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
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
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.
YEAST RAISED WAFFLES
Make and share this Yeast Raised Waffles recipe from Food.com.
Provided by Leta8076
Categories Yeast Breads
Time 12h5m
Yield 8 7inch waffles
Number Of Ingredients 8
Steps:
- In a large mixer bowl, dissolve yeast in warm water.
- Add remaining ingredients; beat until smooth.
- Cover; let rise in warm place 1 1/2 hours.
- Stir down batter.
- Cover again; refrigerate 8- 12 hours.
- Stir down batter.
- Pour from cup or pitcher onto center of hot waffle iron.
- Do not overfill iron.
- Bake about 5 minutes or until steam stops.
- Variation: Pecan Waffles.
- For each waffle, sprinkle 1/4 cup chopped pecans on heated waffle grids.
- Close iron; heat about 3 minutes or until nuts are golden brown.
- Pour batter over nuts and bake as directed above.
- Good served with[recipe=41253]Cinnamon Honey Butter 41253[/recipe].
Nutrition Facts : Calories 241.1, Fat 9.9, SaturatedFat 5.5, Cholesterol 102, Sodium 675.8, Carbohydrate 30, Fiber 1, Sugar 3.4, Protein 7.7
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
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