I really wanted waffles for breakfast this past Saturday. I got up Saturday morning planning on trying to make yeasted waffles, I turned on the computer, opened up Google and searched for a recipe. I was really let down.. every recipe I wanted to try was an overnight recipe! Why didn't I know this?!? Ugh.. Waffles would have to wait until Sunday morning! I'm glad I decided to wait, these waffles were just what I wanted. They were really crispy on the outside and just melted on the inside. The yeast gave a wonderful flavor. I still love my mom's buttermilk waffles but these are just good! They are also a made over version of a yeasted waffle so they are much healthier.
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 teaspoon sugar
- 2 cups warm fat-free milk (110° to 115°)
- 2 eggs, separated
- 2 tablespoons butter, melted
- 1 tablespoon canola oil
- 1-3/4 cups all-purpose flour (I used whole wheat)
- 1 teaspoon salt
1. In large bowl, dissolve yeast in warm water, Add sugar, and allow to stand for 5 minutes. Add milk, egg yolks, butter, and oil. Place egg whites in fridge for use in morning. Combine the flour and salt; stir into milk mixture. Cover and refrigerate overnight.
2. In morning allow egg whites come to room temperature. (~30 minutes). Beat egg whites until stiff peaks from. Stir batter and then fold in egg whites.
3. Heat waffle iron, pour batter into waffle iron and cook/