Faith Middleton's Food Schmooze

Lazy Weekend Yeasted Waffles

Coursebreakfast

Servings

10waffles

Servings

10waffles

Ingredients

1/2cup warm water(110 to 115ºF)
1tablespoon sugar
1 (1/4-oz.) packet active dry yeast (2-1/4 teaspoons)
3cups unbleached all-purpose flour
3/4teaspoon kosher salt
8tablespoons (1 stick) unsalted buttermelted and cooled to room temperature
1/2 cup unsweetened applesauce
2cups whole milk
2 large eggs
1/2teaspoon baking soda
1teaspoon pure vanilla extract
coconut oilfor brushing the waffle iron
room-temperature butterfor serving
pure maple syrupfor serving

Instructions

In a small bowl, stir together the warm water and sugar until the sugar has dissolved. Stir in the yeast and let it sit and proof for 10 minutes, or until foamy.
In a very large bowl, whisk together the flour and salt. Pour in the yeast mixture, melted butter, applesauce, and milk. Using a hand mixer, whisk until smooth. Cover with plastic wrap and let stand at room temperature, where it will rise for 8 hours to overnight.
When ready to cook, in a small bowl, beat together the eggs, baking soda, and vanilla with a fork. Pour the egg mixture into the batter and whisk to combine.
Preheat a waffle maker and lightly grease the plates with coconut oil.
Working in batches, pour about 1⁄3 cup of the batter into the waffle maker and cook until golden, 4 to 6 minutes.
Serve immediately with butter and maple syrup.

Recipe Notes

VARIATION: Try adding fresh berries or lemon zest to the batter!

SIMPLY SCRATCH TIP:

Extra waffles can be flash frozen: just place them in a single layer on a baking sheet and freeze for 25 minutes, then package them up in freezer-safe containers or wrap tightly in aluminum foil. They’ll keep for 2 to 3 months, and they reheat nicely because they can go straight from the freezer to the toaster.