Yeasted Waffles

I usually stay a mile away from yeast baking because it is fussy and time consuming. However, I make these waffles fairly regularly now and they just rise overnight. The waffles are lovely and light and as long as you have time time to make them in the morning (it is a serial process) then they are well worth the effort.

The night before your “waffle-palooza”
2 cups flour (short)
1 tablespoon sugar
1 tsp instant yeast
1/2 tsp salt
1/2 tsp spice, cinnamon or pumpkin pie spice mix
1 stick of butter, melted and cooled until warm
2 cups warm milk
1 tsp vanilla
The morning job:
2 large eggs

Do this before you go to sleep the night before:
Mix all dry ingredients incuding yeast.
Add butter and stir, will be a bit lumpy.
Pour in milk and add vanilla.
Stir for a while, there will be small lumps.
Cover with plastic wrap.
Set out all the items you will need for the morning: Bowl, mixer, two eggs.

In the morning you will see that a foam has formed in the liquid mixture. It looks a bit like the head of a pint of stout beer.
Separate the eggs. Put the egg yolks into the liquid mixture and stir until combined.
Heat and oil your waffle iron. Put tin foil underneath to catch the overflow.
Beat the egg whites until stiff peaks form.
Fold the egg whites into the liquid mixture.
Pour into a measuring cup so you can control the pour more easily.
Start making your waffles – yeasted waffles rise more than others so use less batter than usual.
Cook until browned. You want them fully cooked as yeasted waffles taste worse than others undercooked!

Enjoy! I love these with bananas and maple syrup.