One of my favorite things about Saturday mornings is the fact that my husband is the weekend breakfast specialist around here. He has two specialties in the kitchen, actually: breakfast and beverages (both of which come to play on the weekends, come to think of it). He’s most famous for two things: margaritas and these yeasted waffles. If you’ve never tried a yeasted waffle, you simply must. Seriously. Unlike their heavy counterpart cousin, pancakes, yeasted waffles are light and airy and crisp. Given their texture and nutty, hoppy flavor, they’re really like a playground for your tastebuds. I highly recommend getting your weekend off to a delicious start and giving this recipe a try sometime soon.
Whole grain yeasted waffles
½ cup warm water
2¼ tsp. active dry yeast
2 cups whole milk, warmed
8 tbsp. salted butter, melted and cooled slightly
3 tsp. sugar
2 cups whole wheat pastry flour
2 large eggs, lightly beaten
¼ tsp. baking soda
½ cup ground flax seeds
Add yeast to warm water and stir gently to mix. Let stand until yeast is fully dissolved and frothy, about 5-10 minutes.
In the bowl of a stand mixer, combine milk, butter, sugar and flour. Mix thoroughly using the whisk attachment. Cover with a clean kitchen towel and place in a warm, draft-free place for at least an hour, up to overnight.
When you are ready to make the waffles, mix eggs, baking soda, and flax together in a small bowl and whisk well. Add egg mixture to yeasted batter and stir gently using a folding pattern to combine thoroughly.
Heat a waffle iron (we use a Belgium waffle maker) and cook waffles according to manufacturer's instructions. Drizzle with topping of choice--we're fans of sliced strawberries and homemade whipped cream.