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.
- 2 1⁄2 cups all-purpose flour
- 2 tablespoons sugar (I like to use brown or raw)
- 1 (1 tablespoon) package dry yeast
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1 3⁄4 cups milk
- 2 eggs
- 1⁄3 cup vegetable oil
- 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.
- 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.