Yeast Waffles

by Laura Donnelly — February 21, 2007

No brunch would be complete without waffles. Blueberry sauce adds a nice blast of antioxidants.

1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup butter, melted
1 and 1/4 teaspoons salt
2 teaspoons sugar
2 cups all purpose flour
2 eggs
1/2 teaspoon baking soda

1. In large mixing bowl, combine water and yeast. Let sit and dissolve, about 5 minutes.

2. Add milk, butter, salt, sugar, and flour to yeast mixture. Beat well until smooth and blended. Cover bowl and let sit at room temperature overnight.

3. Just before cooking waffles, beat in eggs and then add baking soda and stir. Pour about 1/2-3/4 cup batter into hot waffle iron. Bake until golden and crisp.

If you have a microwave, whip up this quick fresh blueberry sauce to go with your waffles: Combine 1 cup blueberries with 3 Tablespoons maple syrup, and the grated zest and juice of one orange. Cover loosely with plastic wrap and nuke in microwave for 1-2 minutes. Remove and stir in one more cup of blueberries. Serve immediately.