Tuesday, December 9, 2014

Fresh Waffles in a Flash

Nothing beats a fresh, homemade waffle for breakfast, brunch, or breakfast for dinner. A lot of people (like my roommate and sister) just pop an Eggo in the toaster and call it a day. Mornings are too rushed to make homemade waffles. I am putting that statement to rest right here and now. Fresh homemade waffles can now be enjoyed in the same amount of time that it takes to heat up a frozen one. How? My solution is overnight yeasted waffles! You just make the batter the night before, and in the morning you're ready to roll.


Wait- there is still one problem. It might take the same amount of time to make one waffle in the waffle iron as it does to toast frozen ones, but it would take forever to cook up a whole batch of them. Don't worry. I have you covered. This is a single serving recipe, so you don't have to worry about cooking a ton of extra batter. Aren't I good? :)


Single Serving Overnight Yeasted Waffle
½ cup all-purpose flour
¼ tsp baking powder
2 tsp sugar
1/8 tsp salt
¾ tsp yeast
1 egg white, beaten
½ cup milk, warmed to 100 degrees
1 tbsp coconut oil, melted

Sprinkle the yeast over the warm milk and allow to rest for 5 minutes. Mix together the flour, baking powder, salt, and sugar. Stir the oil into the yeast mixture. Combine yeast mixture, dry ingredients, and egg white together, stirring until just combined. Allow the batter to rest on the counter for 30 minutes. Store in the refrigerator overnight for at least 12 hours and up to 24. Preheat your waffle iron to your desired temperature and setting. Pour in the batter, spread out, and cook.


Single Serving Overnight Yeasted Waffle (7)
 
I like to drizzle my waffles with warm peanut butter syrup and jelly for a nice morning treat. It's like breakfast's solution to PB&Js.

Peanut Butter Syrup
1 tbsp milk
1 tbsp maple syrup
2 tbsp PB2 or peanut flour

Whisk all the ingredients together. You can eat it cold or heated for 10-15 seconds in the microwave.

No comments:

Post a Comment