Recipe by breezermom
This is an easy recipe that you throw together the night before and then enjoy a special treat at breakfast!
Top Review by Bayhill
I loved the convenience of making the batter the night before so all I had to do in the morning was fire up the waffle iron. I had never made waffles with yeast so I expected them to have a yeasty flavor, but they didn't. They were light, fluffy and really delicious! In fact, after his first bite, my husband declared that they were his new favorite waffle. We loved them served with the Dutch honey, even though I had to make a couple of changes. I went to the cupboard to get my maple syrup and found that I was all out. I ended up using maple pancake syrup instead. Because pancake syrup is so much sweeter than maple syrup, I reduced the sugar to 1/2 cup. I probably could have omitted the sugar altogether because it was plenty sweet. I can't wait to try this with real maple syrup. This recipe makes a lot (I got 30 4" waffles), so I froze the rest to enjoy later. Thank you for sharing this wonderful recipe...it is definitely a keeper! **Made for 2013 Football Pool**
- 1 (3/4 ounce) package dry yeast
- 1 teaspoon sugar
- 2 1⁄2 cups warm water (105Ã to 115Ã )
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup instant nonfat dry milk powder
- 1⁄3 cup vegetable oil
- 2 large eggs
- 1 cup sugar
- 1 cup whipping cream
- 1 cup maple syrup
Directions See How It's Made
- Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes.
- Add the flour and next 5 ingredients; beat at medium speed of an electric mixer until blended. Cover and chill 8 hours.
- Bake in a preheated, oiled waffle iron. Serve with warm Dutch Honey.
- Dutch Honey:.
- Combine all ingredients in a large saucepan; bring just to a boil over medium heat, stirring frequently. Yields 2 1/2 cups.