Monday, September 8, 2014

Yeast Waffles

I made yeast waffles many moons ago, just to test the recipe. Because it is a yeast batter, it needs time to rise, up to an hour or overnight. Most of the time I don't plan the breakfast or brunch menu ahead of time. For that reason, I rarely make these yeast waffles.

On a lazy morning, I was watching Throwdown with Bobby Flay. The episode was battling Belgium waffles called Leigi waffles. The secret ingredient to make these Leigi waffles are the yeast and the pearl sugars. After watching the waffle battle, I was inspired to make the yeast waffles for dinner. My kids luv the idea of an upside down dinner anyway.

The yeast waffle recipe was adapted from William Sonoma's raise waffles. I added a lot more sugar for sweeter taste. To make these waffles dairy free, I used coconut milk and palm shortening. Keep in mind that the Belgium waffles are made using Belgium waffle maker, with the deeper grooves. I've used my regular rounded waffle maker which worked well. When I make regular batter waffle, the setting of my waffle maker was at the highest setting, number 5. For these yeast waffles, I set the waffle maker at a medium setting, number 3, for perfect golden brown. Do a test run on your waffle maker and see what heat setting is best.

For our upside down dinner that night, I made scrambled eggs, candied bacons, salmon nuggets (from leftover baked salmon), and hash browns. I also blended together frozen strawberries, frozen sheep's milk yogurt, rice milk, and agave for a strawberries smoothie. Enjoy the warm and crunchy waffles with maple syrup.

These yeast waffles are excellent bread alternative. The wheels are turning in my brain... Brek's school lunch!!!

Yeast Waffles
adapted from William Sonoma's raised waffles
makes 8 - 10 round waffles

1/4 cup (2 oz) warm water (105° to 115°F)
1 1/2 teaspoon yeast
1/2 cup (4 oz) coconut palm sugar
1 cup (8 oz) coconut milk (105° to 115°F)
1 Tablespoon (0.5 oz) palm shortening
1 cup (4 oz) all-purpose flour
1 large egg
1/4 teaspoon baking soda
  1. Place the water in a large bowl.
  2. Mix the yeast and palm sugar in the water. Set aside until the mixture is foamy, about 10 minutes.
  3. Whisk in the milk and shortening.
  4. Add the flour and mix until the batter is thick.
  5. Set the batter aside and let the yeast relax in a warm and draft free place, about an hour. TIP: At this point, the batter can be refrigerated overnight and follow the next step on the next day.
  6. Preheat the waffle maker according to the manufacturer's instructions. Since I use coconut palm sugar on this batter, the waffle will brown quickly. The setting I use for the waffle maker is at number 3 (right in the middle).
  7. While the waffle maker is preheating, whisk in the egg and baking soda to the yeast batter.
  8. Spray the waffle maker with vegetable oil.
  9. Scoop about 1/2 cup of batter on to the waffle maker.
  10. Close the waffle maker and cook it according to the manufacturer's instructions.
  11. Transfer the yeast waffle to a plate and repeat step 9 to 10.
  12. Enjoy them while they are hot with maple syrup, honey, or dust them to powder sugar. This yeast waffles are super light and are great for breakfast bread alternative. How about, scrambled eggs and shredded cheese wrap. Yummeee!!!
Allergy Info: These yeast waffles are free from or can be made without dairy, corn, legumes (soy), nuts (not coconut or palm), and fish. If you are allergic to nuts, substitute the same amount of coconut palm sugar with brown sugar and use your preferred milk instead of coconut milk.

No comments:

Post a Comment