Melissa Elsmo

The COVID-19 Pandemic has folks everywhere looking at mealtime in a whole new way. Just the other day a Facebook post suggested I should name a pet after that last thing I ate during this unprecedented quarantine—a puppy named Waffles sounds pretty adorable to me. I whipped up a batch of these yeast waffles in an effort to stave off a trip to the grocery store; they make use of pantry items and proved to  be the perfect addition to a breakfast-for-dinner menu.

Make Ahead Yeast Waffles (makes about 6 waffles)

  • 2 1/2 Cups all-purpose flour
  • 1 ½ teaspoons instant yeast
  • 2 eggs
  • 7 tablespoons unsalted butter
  • 1 3/4 Cup milk
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 Tablespoon pure maple syrup

Pour the flour into a large bowl. Add the yeast and eggs. Place the butter in a sauce pan a melt it over medium heat (do not brown). Add the milk and turn off the heat. Check to make sure the mixture is lukewarm before adding it to the flour mixture. Add the salt, vanilla, cinnamon and maple syrup to the bowl. Mix well with a rubber spatula taking care to fully incorporate the eggs. Cover the mixture with plastic wrap or lid and refrigerate several hours or overnight.

Remove mixture from refrigerator; it will have doubled in size. Deflate the bubbles by giving the waffle batter a thorough mix. Heat your waffle iron—I use a traditional waffle maker and place it on the highest setting to cook these waffles.  A scant 1/3 Cup of batter makes a single waffle like the one pictured, but keep in mind the yeast in this batter is alive—it will creep and crawl as it cooks. Take care not to over-fill the waffle maker.

Cooked waffles can be held in a low oven. Serve with butter and syrup with eggs or fried chicken.

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