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6. Gently stir the batter to deflate. Preheat the
waffle maker to a medium-high setting.
7. Scoop a cup of batter onto the center
of the bottom waffle plate and spread to
about 1-inch from the edge of the plate.
Close the waffle maker and turn clockwise
to flip. Open the second waffle plate and
add a cup of batter onto the center of that
plate, close and turn clockwise to flip.
When the waffles are ready, carefully open
the waffle maker and remove baked waffle.
Then turn and open the second waffle plate
to remove the second waffle. Repeat with
remaining batter.
8. For best results, serve immediately.
Nutritional information per serving (½ waffle)
Calories 340 (50% from fat) • carb. 49g
• pro. 6g • fat 24g • sat. fat 15g • chol. 130mg
• sod. 99mg • calc. 168mg • fiber 1g
Overnight Yeasted Waffles
This is the more authentic way
of preparing waffles. The flavor cannot
be matched!
Makes 8 waffles
2¾ cups reduced-fat milk
12 tablespoons (1½ sticks) unsalted
butter, cubed
3¼ cups unbleached, all-purpose flour
3 tablespoons yellow cornmeal
3 tablespoons granulated sugar
2¼ teaspoons active, dry yeast
1 teaspoon kosher salt
3 large eggs, lightly beaten,
room temperature
1½ teaspoons pure vanilla extract
1. Put the milk and butter in a small saucepan
set over medium-low heat. Once butter has
melted remove and cool until just warm.
2. While the milk and butter are heating,
whisk the dry ingredients together in a large
mixing bowl. Gradually add the warm milk/
butter mixture and whisk until smooth
(Tip: Place the bowl on a damp towel to keep
it stable while adding the milk/butter mixture).
Add the eggs and vanilla extract and whisk
until combined. Cover with plastic wrap
and refrigerate at least 12 hours and up to
24 hours.
3. Preheat the waffle maker to desired setting.
4. Gently whisk batter to combine again (batter will
deflate). Pour a cup of batter onto the center
of the bottom waffle plate. Close the waffle
maker and turn clockwise to flip. Open the
second waffle plate and add a cup of batter
onto the center of that plate, close and turn
clockwise to flip. When the waffles are ready,
carefully open the waffle maker and remove
baked waffle. Then turn and open the second
waffle plate to remove the second waffle.
Repeat with remaining batter.
5. For best results, serve immediately.
Nutritional information per waffle:
Calories 429 (45% from fat) • carb. 47g
• pro. 10g • fat 21g • sat. fat 12g • chol. 126mg
• sod. 207mg • calc. 1120mg • fiber 2g
Waffle Mix
Having this mix at the ready will allow you to
make eight full waffles at a time. Just prepare
as much or as little as you need.
Makes about 7 cups of mix, enough to make
16 waffles
6 cups unbleached, all-purpose flour
1 cup wheat germ or ground flax seeds
¼ cup granulated sugar
3 tablespoons baking powder
1½ teaspoons kosher salt
1. Using a whisk, combine all ingredients
thoroughly in a large mixing bowl.
2. Store in an airtight container in a cool, dry
place for up to 6 months. You can store mix
in the freezer for ultimate freshness.
10
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