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Author Notes: This waffle recipe uses a simple yeasted waffle to create perfectly fluffy and deliciously sturdy waffles. We made them with a whipped honey cream cheese and a strawberry basil sauce. They're perfectly customizable and wonderful for a lazy Sunday morning. —Catharine Dahm
Simple Old-Fashioned Yeast Waffles
- 1.5 cups whole milk
- 1 packet active dry yeast
- 2 tablespoons granulated sugar
- 2 cups unbleached all-purpose flour
- 3 large eggs, separated
- 7 tablespoons unsalted butter, melted
- 1 pinch fine sea salt
- First things first, heat two tablespoons of milk until it is lukewarm. Mix it with the sugar and yeast in a small bowl and set it aside for five minutes until frothy.
- Pour the flour into another medium sized bowl. Add the yeast into a well you form in the center of the bowl. Mix the yeast and the flour together.
- Slowly stir in the remaining milk, egg yolks, melted butter, and salt. Stir until the mixture forms a smooth batter.
- In another bowl, whisk the egg whites with an electric mixer until whites are stiff. Fold egg whites into the batter.
- Cover up the batter and let it sit at room temperature for 30 minutes. Toss the batter on the waffle maker and prepare according to waffle iron instructions (easy, peasy, lemon, I'll stop).
Whipped Honey Cream Cheese & Strawberry Basil Sauce
- 8 ounces cream cheese
- 2 tablespoons honey (we used basil+mint infused honey)
- 16 ounces Strawberries - fresh or frozen
- Sugar and honey to taste
- 1 handful Fresh basil, chopped
- To make the cream cheese - Just whip the cream cheese and honey until fluffy. Whip it real good.
- To make the sauce - In a saucepan, heat the strawberries, sugar and honey until the berries break down. The mixture should become nice and saucy. Add basil and stir until the mixture thickens up a bit.
- Smear the cream cheese on the waffles and pour the sauce, berries and all, over the stack. Happy brunching!