Brunches are a big hit in our family. They think this recipe makes the best waffles of all and it is easily doubled or tripled. I sprinkle blueberries or pecans on top of the batter for those who want them just before closing the waffle iron — it’s definitely my favorite way to have them. Plus, you can make the batter the night before!
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, baking powder, baking soda, sugar and salt. Make a well in center. Add yeast mixture, eggs, buttermilk and vegetable oil; stir until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour 1/4 cup batter onto hot waffle iron. Cook until golden brown, about 3 minutes. Serve hot.
Per Serving: 204 calories; protein 7.9g; carbohydrates 28.9g; fat 6.1g; cholesterol 72.2mg; sodium 439.3mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.