Mother’s Day is just around the corner! There is no better way to celebrate and show mom just how much she is appreciated than by making her a delicious breakfast (including the clean up!) and spending some time together.
Instead of making plain old waffles or pancakes this year, I have something new for you to try: yeasted waffles! You make a simple batter that sits out overnight and develops scrumptious yeasty flavours. Then in the morning it’s ready to just add your mix-ins (i.e. chocolate)!
These waffles are fluffy on the inside and crispy on the outside, subtly sweet, and hold up really well smothered in strawberry sauce and whip cream. I made a large batch and froze the leftovers. Just pop them in the toaster from the freezer — I think they are almost even better this way. They get extra crispy on the outside, mmm!
Some recipes for yeasted waffles call for you to separate the eggs and beat the eggs whites and then fold them in to the batter to add extra fluffiness… you can try this if you are so inclined, I was too impatient.
Mother’s Day Yeast Waffles
Recipe adapted from All Recipes
- 2 cups milk
- 1 (.25 ounce) package active dry yeast (2 1/4 tsp)
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1/4 cup butter, melted
- ¼ cup olive oil
- 1 teaspoon salt
- 1 teaspoon white sugar
- 2 cups sifted all-purpose flour
- 1 cups sifted WW flour
- 1 tsp cinnamon
- Cloves (optional, to taste)
- 4 tbsp flax seed (optional)
- Chocolate chips (3/4 cup)
- 1/2-3/4 cup toasted pecans or walnuts, chopped
- 1.5 tsp vanilla
- 2 eggs, slightly beaten
- 1/2 teaspoon baking soda
Toppings: sliced bananas and maple syrup or berries and whip cream
1. Warm the milk in a small saucepan until it bubbles, then remove from heat to cool. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl combine salt, sugar, spices and flour. Mix thoroughly. Then add milk, yeast mixture, butter and olive oil and mix thoroughly with rotary or electric mixer until batter is smooth. Cover with plastic wrap and let stand at room temperature overnight.
3. The next morning, stir beaten eggs, chocolate chips, nuts, vanilla, flaxseed and baking soda (sprinkle evenly over top) into the batter; beat well.
4. Grease the preheated waffle iron. Pour mix onto hot waffle iron (mine makes 4 waffles at a time with about 1/3 cup batter per waffle). Cook until nice and golden brown. I like mine extra crispy!