Have you ever made waffle using yeast? If not, you must give this a try…the texture of these waffles are very different from the ones that use baking powder. They are somehow lighter and crispy. It is hard to describe, once you try it you will know what I am trying to say…
You can server these waffles like the other ones, I choose to drizzle with condensed milk instead of syrup and garnish with fresh raspberries, but fell free to color it the way you like.
This recipe was inspired by a recipe from the food section at the LA Times.
1 teaspoon active dry yeast
1 cup milk
¼ cup butter, melted
½ teaspoon salt
½ teaspoon sugar
1 cup all-purpose flour
1 egg, slightly beaten
⅛ teaspoon baking soda
½ teaspoon vanilla extract
Fresh raspberries or any other fruit of your preference
Place ¼ cup warm water in a medium mixing bowl and the sprinkle the yeast on it. Let stand until foamy, about 5 minutes.
When the yeast is all dissolved and foamy, stir in the all the remaining ingredients except for the baking soda. Mix until smooth and no visible flour crumps. Cover the bowl and refrigerate overnight.
Before cooking the waffles, mix in the baking soda. The batter will deflate and will be thin.
Cook the waffles according to the manufacturer’s instructions of your waffle maker. I used my Cusinart Classic waffle Maker.
Serve waffles with fresh berries and drizzled with condensed milk.
If you enjoy this recipe using a waffle maker, you might want to try the Brazilian inspired recipe, Waffle Cheese Bread.