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.
WHOLE WHEAT-OAT WAFFLES
Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.
Provided by Deb Perelman
Categories Bon Appétit Breakfast Brunch Waffle Whole Wheat Oat Blueberry Butter Lemon Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Syrup:
- Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves. Cook (do not stir) until a thin syrup forms, 6-8 minutes. Add blueberries and bring to a simmer. Reduce heat to medium; cook, stirring constantly, 2 minutes.
- Transfer 2 Tbsp. syrup to a small bowl, add cornstarch, and stir until smooth. Add back to syrup; simmer until thickened, about 1 minute. Remove from heat. Fish out lemon zest and discard. Squeeze in lemon juice to taste and let cool slightly.
- Waffles and assembly:
- Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms.
- Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping ½ cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.
FLUFFY WHOLE WHEAT WAFFLES
Here's how to make fluffy whole wheat waffles with easy healthy ingredients. Best way to start your morning!
Provided by Sally
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- Preheat waffle maker on medium-high heat.
- Whisk the flour, baking powder, cinnamon, and salt together in a large bowl. Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain.
- Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is on the smaller side) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. (You can keep waffles warm in a 200°F (93°C) preheated oven until all are finished!)
- Serve warm waffles with your favorite toppings!
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 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.
WHOLE WHEAT OAT WAFFLES
Healthy whole wheat pastry flour is combined with wonderful oat flour for a very yummy waffle.
Provided by Antipex
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat a waffle maker according to manufacturer's directions.
- Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, and salt together in a bowl. Whisk egg yolks, milk, canola oil, and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, 1 to 2 minutes.
- Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about 5 minutes.
- Pour 1/2 cup of batter, or amount recommended by the manufacturer, onto the waffle maker; close lid and bake waffle until browned and crisp, 2 to 4 minutes.
Nutrition Facts : Calories 257 calories, Carbohydrate 36.4 g, Cholesterol 66.9 mg, Fat 9.2 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 1.8 g, Sodium 486.2 mg, Sugar 11.4 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.
WHOLE-WHEAT WAFFLES
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, main course
Time 2h20m
Yield Four to 14 waffles, depending on the size of the waffle iron
Number Of Ingredients 8
Steps:
- Combine the milk, water, butter and honey in a saucepan. Heat briefly until lukewarm.
- In a mixing bowl combine the flour, eggs, yeast and salt. Using a wire whisk, beat in the milk mixture. Beat until well blended.
- Cover and let stand two hours or longer, stirring down occasionally.
- Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 287 milligrams, Sugar 10 grams, TransFat 0 grams
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.
WHOLE WHEAT YEAST WAFFLES
Very old recipe used cake yeast in original. There was no sugar in the original recipe but I like it better with vanilla and sugar. it raises like crazy put in big bowl. its very light and fluffy and doesnt hold well ,so serve immediately You can make this and refrigerate overnight which is probably how they did it. Let it rise once or twice, stirring down each time before putting in refrigerator is what it says. Put the eggs in the next day. Take out of the refrigerator 30 minutes before you start to get batter fluffy again. It says serve with applesauce or crushed berries. It is awesome with real maple syrup. The batter sticks on the waffle iron so butter or Pam the iron.they do NOT make good pancakes
Provided by Dienia B.
Categories Breakfast
Time 2h10m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Proof the yeast in warm milk, water, and honey.
- Add butter, sugar, and vanilla.
- Add wheat flour, wheat bran, and salt.
- Let rise 2 hours or until doubled in bulk; stir down each time it doubles in bulk.
- Just before putting in waffle iron, beat in egg yolks; fold in stiffly beaten egg whites. spray the heck out of your waffle iron with pam these puppies stick.
Nutrition Facts : Calories 698.8, Fat 41.2, SaturatedFat 24, Cholesterol 264.4, Sodium 1172.4, Carbohydrate 70.5, Fiber 10.6, Sugar 20.6, Protein 20.1
More about "whole wheat yeast waffles recipes"
BELGIAN-STYLE YEAST WAFFLES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (356)Total Time 58 minsServings 4Calories 480 per serving
- Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow., Stir to combine; it's OK if the mixture isn't perfectly smooth., Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble.
- You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day., Preheat your waffle iron.
- Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron.
WHOLE WHEAT WAFFLES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (316)Calories 400 per servingTotal Time 31 mins
THE BEST WHOLE WHEAT WAFFLES RECIPE EVER - BARBARA …
From barbarabakes.com
THE BEST HOMEMADE WHOLE WHEAT WAFFLES RECIPE
From blessthismessplease.com
OVERNIGHT YEAST WAFFLE RECIPE | BARBARA BAKES
From barbarabakes.com
4.8/5 (5)Estimated Reading Time 2 minsCategory BreakfastTotal Time 20 mins
- In medium saucepan or large microwave safe bowl, combine melted butter, oil, brown sugar and milk. Heat to 120º to 130º.
- Add liquid ingredients to dry ingredients and blend on low speed until combine. Add eggs and vanilla. Beat 2 to 3 minutes on medium speed.
LOW SODIUM WHEAT BREAD RECIPE (REDUCED/LOW SALT)
From lowsorecipes.com
WHOLE WHEAT YEAST - RAISED WAFFLES - RECIPE - COOKS.COM
From cooks.com
HEALTHY WAFFLE RECIPE {WHOLE WHEAT} - IFOODREAL.COM
From ifoodreal.com
OVERNIGHT YEASTED WHOLE WHEAT WAFFLES RECIPE – TRIATHLETE
From triathlete.com
WHOLE WHEAT YEAST WAFFLES RECIPE - RECIPELAND.COM
From recipeland.com
3 INGREDIENT BANANA DONUTS (NO YEAST, WHITE FLOUR, EGGS, ADDED …
From kirbiecravings.com
15 BELGIAN WAFFLE RECIPE FOOD NETWORK - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love