WHOLE WHEAT OVERNIGHT YEASTED WAFFLES
This is a recipe I adapted from Cook's Illustrated. You mix the ingredients the night before and then place in the refrigerator. It's so quick, easy and makes a delicious crispy waffle.
Provided by 4JRhodes
Categories Breakfast
Time 8m
Yield 4-6 waffles, 4 serving(s)
Number Of Ingredients 10
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.
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
YEASTED BUCKWHEAT WAFFLES
Provided by Deborah Madison
Categories Breakfast Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 waffles
Number Of Ingredients 10
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.
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.
OVERNIGHT YEAST WAFFLES
Make and share this Overnight Yeast Waffles recipe from Food.com.
Provided by grandma2969
Categories Breakfast
Time P1DT15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, dissolve yeast in warm water.
- Add sugar and let stand for 5 minutes.
- Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine the flour and salt; stir into milk mixture.
- Cover and refrigerate overnight.
- Let egg whites stand at room temperature for 30 minutes.
- In a small mixing bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites.
- For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron. Bake according to manufacture's directions until golden brown.
Nutrition Facts : Calories 147.9, Fat 5, SaturatedFat 2, Cholesterol 49.4, Sodium 289.4, Carbohydrate 19.8, Fiber 0.7, Sugar 3, Protein 5.5
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.
MAKEOVER OVERNIGHT YEAST WAFFLES
The revamped waffles have nearly 60% less fat and about 33% fewer calories. The two eggs called for in the original recipe were retained, but the whites were separated from the yolks. The yolks were added to the batter before it was refrigerated overnight. The egg whites were beaten and folded in the next day to help keep the fluffy interior and crispy exterior of these waffles.-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, egg yolks, butter and oil (refrigerate egg whites). Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Let egg whites stand at room temperature for 30 minutes. In a small bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites. , For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 148 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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
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