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.
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.
1 1/2 starch, 1/2 medium-fat meat, 1 1/2 fat