June 10, 2010 in breakfast
I’ve decided that waffles are my favorite thing to cook for breakfast. I am most definitely not a morning cook but waffles are so easy that you can do them half asleep.
Ever since I made that last batch of yeasted waffles I have been wanting to try other versions. These are very simple to mix up at night and then in the morning all you have to do is stir in the bananas. That last stir kind of deflates the batter so they weren’t as fluffy as the first recipe I tried but they were still delicious. I thought the spices would be weird since I’ve never put much in waffles but they really worked well with the banana. I can’t wait to try even more yeasted waffle recipes!
- 4 tablespoons unsalted butter, melted
- 1 cup plus 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon dark brown sugar, packed
- 1½ teaspoons yeast
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- Pinch of ground clove
- 2 eggs, beaten lightly
- 1 cup mashed ripe banana, about 3 whole
- 2 tablespoons plain Greek yogurt
- In a small bowl, whisk together the butter, milk and vanilla. Set aside, the mixture should be warm but not hot.
- In a large mixing bowl, sift or whisk together the flour, brown sugar, yeast, salt and spices.
- Pour the wet ingredients into the dry, whisking until smooth. Stir in the beaten eggs. Cover the bowl loosely with clingfilm and refrigerate for at least 12 hours, but up to 24.
- About 30 minutes before you want to make waffles, take the batter out of the refrigerator to come up to room temperature slightly. It should be doubled in size and the surface will be covered in bubbles.
- When ready to begin, stir the yogurt into the mashed bananas and then mix the fruit into the batter. It will deflate, but use a light, quick hand to thoroughly combine.
- Heat your waffle iron and bake the waffles as per the manufacturers instruction.
from Honey & Jam