I’m not sure what you guys think about the idea of yeasted waffles, but when I first heard about these things I was intrigued, to say the least. I knew right away that I had to create a vegan version.
I’ll admit, I didn’t really know what to expect. Since waffles are made with batter, and most yeast breads with dough, I had some odd visions in my head of sticking a ball of dough into a waffle iron (which, truth be told, might not be a bad idea). This isn’t how things really went though. These waffles are made with batter – a yeasted batter that sits out overnight while the yeast does it’s thing. By morning you’ll have a lot more batter than you did the night before, and it’ll be full of air bubbles.
These might be my favorite waffles of all time. I was tempted to throw some stuff in the batter – and by “stuff” I mean fruit, spices, something sweet – you know, waffle stuff. I’m actually pretty glad I didn’t. These waffles don’t need stuff. The flavor is somewhat reminiscent of sourdough bread, and I’m a sourdough fiend, so I was pretty much in heaven. If you tend to favor waffles with stuff I’d suggest keeping it simple. A handful of berries might be nice, but I wouldn’t suggest including anything that could overpower that subtle yeasty flavor.
I waited until this week to share this recipe because I thought these would make a great holiday breakfast. They’re homey and comforting, and best of all, a good deal of the work involved in making these is done the night before, making things a little easier on anyone serving that holiday breakfast.
Overnight Vegan Yeasted Waffles
- 1/2 cup warm water 105º-110º
- 1 packet active dry yeast
- 2 cups lukewarm soy or almond milk divided
- 1/4 cup coconut oil could sub another vegetable oil
- 2 1/2 cups whole wheat pastry flour could sub all purpose
- 1 tsp. sugar
- 1 tsp. salt
- 1 tsp. baking soda
Pour warm water into large mixing bowl. Sprinkle with yeast. Allow to sit for 15 minutes, until dissolved and foamy.
Whisk in 1 cup of milk, oil, flour, sugar and salt. Cover and allow to sit overnight.
The following morning, oil waffle iron very lightly and preheat.
Whisk remaining 1 cup of milk and baking soda into batter. Prepare waffles according to waffle iron manufacturer's instructions, using 1/4 to 1/3 cup of batter per waffle.
Serve with maple syrup, powdered sugar and/or fresh fruit.
Avoid over-oiling the waffle iron, as this has a tendency to make them too soft.br]Adapted from The Breakfast Book, by Marion Cunningham, via [Smitten Kitchen.