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YEASTED BUCKWHEAT WAFFLES
Raising pancakes and waffles with yeast is an old American
tradition that predates the invention of baking powder. The overnight proofing
develops the flavor of the flours, and the yeast ensures lightness even for
heavier grains. The batter keeps well, covered and refrigerated, for several
days.
Try these waffles with Quince Applesauce.
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 | 2 1/4 teaspoons or 1 package active dry yeast |
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| 1 teaspoon sugar |
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| 2 cups lukewarm milk |
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| 1/2 teaspoon salt |
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| 1 1/2 cups flour |
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| 1 cup buckwheat flour |
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| 2 tablespoons sugar |
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| 5 tablespoons canola oil or butter, melted |
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| 2 eggs, beaten |
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| 1/2 teaspoon baking soda |
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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.
Makes 10 to 12 waffles.
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