Yeasted Waffles

Yeasted Waffles

2 Reviews
From: EatingWell Magazine, March/April 2016

Once you taste the rich, tangy flavor that yeast adds to this whole-grain waffle recipe, you'll never want to go back to plain waffles. With leftover batter—if you have any—you can have make-ahead weekday waffles hot off the iron in about the same amount of time it takes to toast frozen ones.

Ingredients 10 servings

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  • 2¾ cups reduced-fat milk
  • 6 tablespoons unsalted butter, cut into pieces, or coconut oil
  • 3 cups white whole-wheat flour
  • 1½ tablespoons sugar
  • 1 package active dry yeast (about 2¼ teaspoons)
  • ¾ teaspoon salt
  • 3 large eggs, lightly beaten
  • 1½ teaspoons vanilla extract

Preparation

  • Active

  • Ready In

  1. Heat milk and butter (or oil) in a small saucepan over medium heat until the butter (or oil) is melted. Let cool until just warm, about 15 minutes.
  2. Meanwhile, whisk flour, sugar, yeast and salt in a large bowl.
  3. Whisk the milk mixture, eggs and vanilla into the dry ingredients until combined. Refrigerate for at least 4 hours and up to 3 days.
  4. Gently stir the batter to recombine. Cook in a preheated waffle iron, according to the manufacturer's directions, using about ½ cup batter per waffle.
  • Make Ahead Tip: Refrigerate batter for up to 3 days. Freeze waffles for up to 3 months; reheat in a toaster or toaster oven.
  • Equipment: Waffle maker
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: one 6-inch waffle
  • Per serving: 248 calories; 10 g fat(6 g sat); 4 g fiber; 32 g carbohydrates; 9 g protein; 28 mcg folate; 79 mg cholesterol; 5 g sugars; 2 g added sugars; 421 IU vitamin A; 0 mg vitamin C; 91 mg calcium; 5 mg iron; 229 mg sodium; 173 mg potassium
  • Nutrition Bonus: Iron (28% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ medium-fat meat, 1½ fat

Reviews 2

April 02, 2016
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By: EatingWell User
Great Breakfast Treat As described by the previous reviewer, the waffles from this batter is not as sweet as the boxed versions or commercially prepared, but that is totally fine with me and mine. We really liked the sour-doughy flavor. Besides, toppings like maple syrup or fruit naturally sweeten the waffle. If you make the batter and put it in fridge overnight, the yeast really pumps up the volume, so use a much bigger bowl than you think is necessary or you'll have a mess to clean up. The extra waffles I had left over I froze (wrapped in plastic wrap, then put into individual sandwich bags, then placed into a gallon freezer bag) were DELICIOUS when popped into the toaster for quick breakfasts. You'd never know they were previously frozen. If you have a square waffle iron which gives you four smaller waffles, the revised calorie count for this recipe is roughly 166 cal per quarter piece, so it's a healthy lo-cal choice (just watch those toppings!) Pros: Taste, Texture, Freeze Well Cons: Not as Sweet as Most, Batter can be Messy
February 26, 2016
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By: EatingWell User
Whole Grain Amazingness My guys can even start these in the morning while I'm in the shower. I love that they are totally whole grain and the texture is great. If you care, the taste is a little sourdough-y the second day. Also, make sure your bowl is big enough because they rise quite a bit overnight and might make a mess in the fridge if it is too full to start with. Since it is so easy to make the night before and I have bulk yeast, I might just make the recipe with two cups of flour for one morning's worth. Then it will fit better in my bowl and we would make them all the first day (growing teenage boys). Pros: taste, texture, easy in the morning, crisp Cons: second day batter tastes a little like sourdough if you care about that
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