Waffles are one of my very favorite breakfasts. When we can start every morning of the weekend with one of the classics, you just know the rest of the day is going to be wonderful. We choose from a tofu scramble, blueberry pancakes, french toast, or the easiest of all: Waffles! This yeast-raised version is my very favorite. With my dislike of wibbly wobbly waffles, these are crisp and light and have a nicely developed flavor. These are called “Summer Waffles” in American Vegan Kitchen because they are mixed the night before and at their very best topped with the season’s freshest fruit. Leftovers can be refrigerated (or frozen) and toasted throughout the week. Or if you prefer, this recipe can be successfully halved to serve 2.
Summer Waffles
Serves 4
1 cup soy milk
1/4 cup sugar
2 teaspoons active dry yeast
1/4 cup canola oil
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons pure vanilla extract
Fresh fruit
Heat the soy milk to lukewarm than transfer to a large bowl. Stir in the sugar and yeast. Set aside to bubble and proof, about 5 minutes. Stir in the oil.
In a medium bowl, combine the flour, baking powder, salt and cinnamon. Mix well. Add the dry mixture to the wet mixture. Stir in the vanilla and mix well. Cover the batter with plastic wrap and let rise overnight in the refrigerator or for several hours at room temperature. (Note: If your bowl isn’t ginormous, you may want to put a plate under it in case of spillage.) The longer the batter sits, the thicker it will be.
Preheat the oven to 250 degrees F. Spray the waffle iron with nonstick cooking spray. Preheat the waffle iron. Stir the batter. If it is too thick to spoon onto the waffle iron, stir in a little more soy milk to thin. When the waffle iron is hot, cook the waffles according to the manufacturer’s instructions. (Note: Waffles crisp more after being removed from the waffle iron.)
Transfer the cooked waffles to an ovenproof platter and keep warm in the oven until all of them are cooked. Serve topped with fruit.
We had an amazing time at the Root Cafe and will post about that soon. In the meantime, don’t forget:
Food Network Friday! Details are in the previous post (deadline is this Thursday) and the recipe is here.
And…..Men Who Cook, hosted by Vegan Conversion Challenge.
See you on Friday!
13 Comments
I haven’t had waffles in years! I really have to get my hands on a waffle iron so I can try these soon.
Oh my, yes PLEASE!
I hear ya Rose, I haven’t had a waffle in years! Thanks for sharing the recipe Tami.
YUM! I love waffles. These look awesome!
Those look and sound so good. I love waffles! Now, if only I had a waffle iron.
Mmmmmm! I really like American waffles, they are never as rich as the German ones loaded with butter and sugar. Okay, we don’t serve them as breakfast and instead they are a popular dessert. Your recipe looks awesome.I think these have to be made this weekend!
A yeast-raised waffle? I must try this!
I’ve never made a yeast-raised waffle, but I’ve been meaning to for quite some time. Your recipe sounds absolutely delicious!
Hey, Tami– this has nothing to do with peaches or waffles (although I like the looks of them…), but I was just looking at the Books By the Banks website…it looks awesome, at first glance. What’s it all about?
You guys really need to try this- -so easy! But I guess you might need waffle irons first, Rose and Michelle!
Melisser, swing by in your world travels!
Mihl, those sound fantastic. Of course!
Thanks, everyone. Let me know if you try them.
And Frances, it’s this big regional book fair happening in Cincinnati. Should be fun!
I want to GO! It sounds so awesome.
These needed a lot more soymilk or other liquid (twice as much or more) for the amount of flour in the recipe. Tasted good after the extra liquid was added.
Anon, sorry you needed more liquid. The longer the batter sits, the thicker it gets. On top of that, the moisture level of the flour has an impact. The batter is actually quite thick.
Glad you enjoyed them. I think they are our breakfast tomrorow.