Here is another Easy, and Delicious Waffle receipt that I tested and loved.
It requires some planning the night before though.
Here is the link to the original recipe: http://www.epicurious.com/recipes/food/views/yeasted-buckwheat-waffles-102622
Serving: 12 waffles
- 2 1/4 teaspoons yeast
- 1 teaspoon sugar
- 2 cups lukewarm milk
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 cup buckwheat flour
- 2 tablespoons sugar
- 5 tablespoons canola oil or butter, melted
- 2 eggs, beaten
- 1/2 teaspoon baking soda
- 1 1/8 teaspoons yeast
- 1/2 teaspoon sugar
- 1 cups lukewarm milk
- 1/4 teaspoon salt
- 1/2 + 1/4 cups flour
- 1/2 cup buckwheat flour
- 1 tablespoons sugar
- 2 1/2 tablespoons oil or butter, melted
- 1 eggs, beaten
- 1/4 teaspoon baking soda
PREPARATION
In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes.
Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours.
Cover and refrigerate overnight.
Next morning, add egg yolk, oil, eggs, and soda.
Beat egg white (with some sugar), fold in in spatula (with egg white clumps ok)
** alternatively, can just beat in the entire egg, no need to separate
Preheat Oven 100C & Waffle Iron, + oil on Iron
Cook 4 minutes, and after a few waffles, may have to turn the dial to lighter color as it tends to get too brown after a while.
Freeze leftover.