The kids requested waffles for breakfast one night during dinner. They were already thinking about their next meal as they slowly picked at the meal I just made for them. I agreed to make waffles the next morning. Typically, I use a pre-mixed waffle and pancake mix which is quick an easy for me but the waffles never come out that great. They are tasteless and soggy. I like a flavorful, crisp waffle. A few months ago, I purchased Aida Mollenkamp’s Keys to the Kitchen. It is a great reference cookbook for home cooks. In the breakfast section she has a recipe for Crisp Yeasted Waffles. I have never made a yeasted waffle. I didn’t know such a thing existed. The recipe requires more planning because you make the batter the night before and then let it rise overnight in the fridge but it is worth the wait. The waffles have a crispy exterior, a soft, chewy interior and a slight nutty flavor because I used half whole wheat flour. They taste amazing! This is the kind of recipe that would be great to make the night before a holiday like, Christmas.
Now these beauties just needed a topping. Mollenkamp’s cookbook suggests a cocoa whipped cream which sounds amazing but I opted for fresh blueberry maple syrup. I love blueberry season and the berries we get from our farm share are so sweet.
This recipe was kid approved. I’ll have to try it again to see if it is Bubba approved.
Crisp Yeasted Waffles With Blueberry Maple Syrup
barely adapted from Aida Mollenkamp
makes about 12 waffles
2 cups of whole milk
1 tbsp sugar
21/4 tsp of active dry yeast
1 cup unbleached all-purpose flour
1 cup whole wheat flour
6 tbsp unsalted butter melted
2 large eggs, beaten
1 tbsp vanilla extract
2 tsp kosher salt
Heat the milk over low heat in a medium sauce pan for about 5 minutes or until it reached 100 to 115 degrees. Remove milk from heat and pour into a bowl. Add sugar and yeast and set aside until the mixture bubbles. (If the mixture does not bubble the yeast has expired or the milk was not at the right temperature.)
Place flours in a large bowl. (Bowl should be big enough for the mixture to double in size.) Add milk mixture, melted butter and vanilla. Whisk until thoroughly combined and smooth. Cover with plastic wrap and refrigerate for 8 to 24 hours.
When you are ready to make the waffles, remove the batter from the fridge and whisk in eggs and salt. Bring to room temperature while you heat the waffle maker, about 15 minutes or so. A little longer is ok too.
While the waffle batter comes to room temperature, make your maple blueberry syrup.
Cook waffles until golden brown about 4 to 5 minutes for each waffle. You can put the waffles on a baking sheet in a 200 degree oven while you make the rest. Top waffles with maple blueberry syrup and enjoy!
Maple Blueberry Syrup
by Aida Mollenkamp
3 cups blueberries
1 cup maple syrup
Mix syrup and 11/2 cups of blueberries in a small saucepan over medium heat. Cook about 2 minutes until berries have softened and then mash with the back of your spoon. Simmer for about 2 minutes longer. remove from heat and add the rest of the blueberries. This will be good with waffles, pancakes and French toast.