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Thursday, January 8, 2009

yeasted waffle love

Yeasted waffles are pretty much the reason waffle irons were invented. Fact. Crisp on the outside, light and fluffy on the inside of course. The cornmeal gives it a nice texture, and the yeast adds that subtle complexity to the flavor that makes bread yummy. Prep time 5 minutes. There's really no reason not to bring a little waffle into your life.

P.S. - Maple syrup. Use the real stuff. It wasn't meant to be dispensed out of bottles shaped like old southern women.

Yeasted Cornmeal Waffles

2 cups milk, warm (110F)
2 tbsp melted butter

1 cup whole wheat flour
3/4 cup cornmeal (polenta)
1 pkg (2 1/2 tsp) active dry yeast
1 tsp salt
2 tbsp maple syrup
1 tbsp sugar
1/2 tsp baking soda
1 large egg

In a medium bowl, combine flour, cornmeal, yeast, salt, sugar, and baking soda. Stir in milk, butter, egg, and maple syrup. Cover with plastic wrap and refrigerate overnight.

Cook batter in waffle iron according to manufacturer’s directions. Serve with berries, toasted walnuts, yogurt, maple syrup, and/or honey.

Waffles freeze well. Reheat in toaster.

2 comments:

Jenn said...

What is on this waffle above? It is not maple syrup.

Jen said...

There is indeed maple syrup, but also cooked down berries and toasted walnuts. We found that a yogurt maple combination was the clear winner that morning.