Total Time
10mins
Prep 10 mins
Cook 0 mins

A different sort of waffle - yeast raised. Prepare the night before and let rise in the fridge until morning. I've experimented using substituting part of the white flour with different ones: wholewheat, buckwheat. I've liked them all. Serve with warm maple syrup or yogurt and fruit.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, stir together flour, sugar, yeast salt and cinnamon. Add milk, eggs, and oil; beat until thoroughly combined. Cover loosely and refrigerate overnight.
  2. In the morning, stir the batter and pour about 3/4 cup (more or less depending on your waffle iron) into a preheated, lightly greased waffle baker. Close lid quickly and do not open until done. Bake according to manufacturer's directions. When done, use a fork to life the waffle off grid. Repeat with remaining batter. Makes about 16 4 inch waffles.

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