Yeasted Buckwheat Waffles Food

OVERNIGHT YEAST WAFFLES

Overnight Yeast Waffles image

Whip up this crowd-sized batch of batter the night before your big brunch. In the morning, it's quick and easy to turn out enough waffles for the whole crew. What a delicious way to get the party started! -Mary Balcomb, Florence, Oregon

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
2 cups warm 2% milk (110° to 115°)
1/2 cup butter, melted
2 large eggs, lightly beaten, room temperature
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

Steps:

In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, butter and eggs; mix well. Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Stir batter; add baking soda and stir well. Bake waffles in a preheated waffle iron according to manufacturer's directions until golden brown.

Nutrition Facts : Calories 220 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

BUCKWHEAT PANCAKES (YEAST METHOD)

Buckwheat Pancakes (Yeast Method) image

this is one of my adopted recipes. Based on the reviews, I have not made any changes. The original submitter said this was her mother's recipe for buckwheat pancakes. You have to start the night before, but the result is well worth it. You even have the possibility of using a starter like with sourdough. (Prep time does not include overnight period.)

Provided by GrandmaIsCooking

Categories Breakfast

Time 35m

Yield 16 large pancakes, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 2/3 cups all-purpose flour
1 1/3 cups buckwheat flour
1 teaspoon salt
1 (1/4 ounce) package dry yeast (2-3 tsp)
2 1/2 cups water (warm)
3 tablespoons brown sugar
3/4 teaspoon baking soda
2 tablespoons oil

Steps:

Combine flours and salt.
Soften yeast in warm water; stir in 1 tablespoon brown sugar.
Stir this liquid into the dry ingredients and mix well.
Be sure to use a large enough bowl so that your bowl is no more than half full at the beginning to allow plenty of room for rising.
Cover and let stand overnight at room temperature.
Next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.
If you want to try using a starter next time, reserve 1 cup of batter (it will keep for several weeks in the refrigerator).
Fry the remaining batter in a lightly greased frying pan or griddle (I prefer cast iron) as you would for regular pancakes, turning once.
To use starter:.
When you are ready to prepare the recipe again, place starter (all of it) in a large bowl (see warning, step 4 above).
Add 2 1/4 cups warm water, 2 1/4 cups flour, and 1 1/4 cups buckwheat flour and stir until smooth.
Cover; let stand overnight as before.
Next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.
Repeat steps 7 and 8 above.

YEASTED BUCKWHEAT WAFFLES

Yeasted Buckwheat Waffles image

Provided by Deborah Madison

Categories Breakfast Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 to 12 waffles

Number Of Ingredients 10

Ingredients

2 1/4 teaspoons or 1 package active dry 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

Steps:

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 if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.

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