If there were an award for Best Aroma While Cooking in the breakfast food category, this is the waffle that would take home that prize. The ingredient list includes yeast which gives the waffles a beautiful, light rise and extremely crispy exterior. Tender + crunchy: your basic dream team waffle. Even better, you can whisk together the ingredients the night before. The batter takes on a slight sourdough essence and all you have to do the next morning is pour the batter onto the hot waffle iron and enjoy the aroma.
Yeasted Buckwheat Waffles with Cranberry-Date-Apricot Sauce
Makes 6 8″ waffles
2 1/4 tsp. active dry yeast (one packet)
1 tsp. maple syrup or agave nectar
2 cups lukewarm almond or soy milk
1/2 tsp. salt
1 1/2 cups whole wheat pastry flour
1 cup buckwheat flour
1/4 tsp. powdered stevia
4 oz. unsweetened applesauce
2 tbsp. flaxseed meal + 6 tbsp. water (whisk together and let stand for a few minutes)
1/2 tsp. baking soda
In a small bowl, stir together the yeast, 1/4 cup warm water and maple syrup. Let stand until foamy.
Put the warm milk and salt in a large bowl and then add the yeast mixture. Whisk in the remaining ingredients until well-combined. At this point, I leave the batter (covered) on the counter for a couple of hours, then I transfer it to the refrigerator to rest overnight.
When you are ready to get breakfast going, heat the oven to 175F and place your breakfast plates in there to warm up. This is also the time to turn on your waffle iron so it’s good and hot by the time you pour on the batter.
Once the iron is hot, give it a light spritz of cooking spray. Ladle on enough batter to almost come to the edges of the waffle iron. Mine took 5 minutes to cook completely. When you don’t see much steam coming out of the iron, the waffles should be done. Transfer waffles directly to the oven rack while you prepare the remainder.
Serve with cranberry sauce and maple syrup.