Belgian Yeast Waffle Recipe
These Vegan Overnight Yeast Waffles are super easy to make! Start the batter the night before and finish making your waffles in the morning. Perfect for a Sunday brunch or any time you're craving the tang of a yeast waffle!
Ingredients
- 1packet active dry yeast
- ½ cupwarm water
- 2 cupsall-purpose flour
- ½ cupwhole wheat pastry flour ((you could use only all-purpose flour if you prefer))
- ½ tspsalt
- 1 cupalmond milk ((or whatever milk you prefer. sometimes i use coconut milk with this recipe))
- ¼ cupcanola oil
- 1 tspvanilla extract
- 1 tablespoongranulated sugar
- 1 tspbaking soda
- ¾ tspbaking powder
- ½ cupalmond milk
Directions
- 1
In a large mixing bowl, dissolve the yeast in the warm water; let stand 5 minutes.
- 2
Stir in the all-purpose flour, whole-wheat pastry flour, and salt.
- 3
Stir in 1 cup of the almond milk (or whatever milk you are using) until combined.
- 4
Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. If you prefer to cover and leave in refrigerator, that is fine too.
- 5
The next morning, combine the oil, vanilla, sugar, baking soda, baking powder and 1/2 cup almond milk in a small bowl. Stir into the waffle batter. Mix thoroughly, breaking up clumps. If you find your batter is too thick, add a little bit more of milk until you like the consistency.
- 6
(Optional Step): At this point, I like to make a quick strawberry sauce and let the batter sit a few more minutes. I take about 1 cup of strawberries rinsed well and sliced thin and place them in a medium sauté pan. I turn on the temperature to medium heat and I add about 1 tablespoon of sugar to the berries. I cook them until they are soft (about 5-7 minutes) and serve them with the waffles.
- 7
Depending on the size of your waffle iron, pour about 1/3 to 1/2 cup batter onto the hot iron (use a light hand at first and check your progress — this waffle batter expands rather impressively. Bake until golden and crisp.