Overnight yeasted wheat flour waffle, October 2012
For those who can tolerate wheat, I’m sharing this recipe that was a favorite from the days when my husband and I could eat gluten-containing foods together. It’s a delicate yeasted waffle that you make the night before.
I haven’t been able to successfully use yeast with grain-free, gluten-free breads, but if you need a waffle recipe with these requirements, my alternative Almond Flour Waffles are every bit as satisfying.
A teaspoon of lemon or orange zest adds a pleasing hint of citrus flavor.
| Overnight Yeasted Waffles | Print |
Recipe type: Breakfast
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1/4 cup warm water
- 1 teaspoon sugar
- 1 1/2 teaspoons active dry yeast
- 1 cup warm milk
- 1 cup all-purpose wheat flour
- 1/2 teaspoon salt
- 1 teaspoon grated lemon zest
- 1 tablespoon butter, melted and slightly cooled
- 1 egg, beaten
Instructions
- The night before, place water and sugar in a medium bowl. Sprinkle in yeast and allow to rest for about 5 minutes or until foamy. Add milk, flour, salt, and lemon zest and stir to combine. Add the melted and slightly cooled butter and stir until well blended. Cover bowl and leave overnight at room temperature.
- In the morning, add the beaten egg to the batter and stir to combine well. Pour into preheated waffle iron and cook until light golden brown.
- Serve immediately, or wrap and store in freezer. Reheat in toaster or toaster oven.
Serving size: 1 waffle (about 1/3 cup batter). Calories: 155; Fat: 4g; Saturated fat: 2g; Carbohydrates: 23g; Sugar: 4g; Sodium: 283; Fiber: 0g; Protein: 6g; Cholesterol: 47mg.
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