Yeasted Waffles

A couple of opinions about food that I stand by: Hot dogs over hamburgers, cakes beat out pies and pancakes don’t stand a chance against waffles. Yes, hot, crispy waffles straight out of the iron are the stuff of my weekend dreams; a tradition I like to observe when I’m craving a great start to a relaxing Sunday. And when that craving hits, I’m going straight for overnight yeasted waffles.

The tangy, yeasty batter rises higher than a basic baking-soda waffle—yielding a light, yet chewy, waffle with a crispy exterior that just screams for syrup. The best part is that these waffles are prepared the night before. If you want to serve them for breakfast (or dinner, we aren’t judging) the next day, simply mix the ingredients, cover with plastic wrap and let rise in the fridge overnight. Take the batter out 30 minutes before setting the table—letting the waffle iron do the rest of the work. Minimize cleanup with a generous amount of nonstick cooking spray, and be sure to place the iron into a high-sided baking sheet for when the inevitable batter spillover happens.

Waffles 1

Think of the original recipe for overnight yeasted waffles as a blank canvas: Add fresh blueberries or raspberries directly into the batter, or dip cooked waffle “soldiers” into melted butter and cinnamon sugar. If you’re feeling extra dangerous, use the waffles as the foundation for an epic breakfast sandwich. The world is truly your waffle. With a relatively low-sugar batter, waffles welcome creative toppings. Skip the traditional and go savory with bacon, chives and sour cream, or stick with sweet by piling on caramelized bananas, chocolate chips and/or a drizzle of almond butter. If you end up with leftovers, these waffles keep well in the fridge for up to five days. Just be sure to respect the waffle and use the toaster to reheat.

You may not be in my camp when it comes to the great waffle-versus-pancake debate, but if there’s one thing I know for sure, it’s that we can all come together over breakfast. Friends are always invited to my weekend table, where there will most likely be waffles, lots of warm maple syrup and a good cup of coffee waiting. Cheers to breakfast!

By Rachel Johnson