Yeasted Buckwheat Waffles
The yeast, in addition to letting the batter sit for at least six hours, gives these waffles a chewy consistency and a slightly pungent flavor. One note on preparation: Since this batter needs to stand overnight, be sure to prepare it a day in advance. You can freeze these waffles, well wrapped, for up to a month. Simply heat them until nice and crispy in a preheated 350°F oven for 5 to 10 minutes.
Recipe information
Yield
makes 6 large waffles
Ingredients
Preparation
Step 1
Whisk together the yeast and water in a large bowl. Allow the mixture to stand for about 5 minutes, or until the yeast is dissolved and the mixture is bubbly.
Step 2
Add the milk, butter, salt, and sugar and whisk until combined. Whisk in the flour until smooth. Cover the bowl with plastic wrap and allow the mixture to stand overnight, or for at least 6 hours, at room temperature.
Step 3
Shortly before making the waffles, stir the batter so that it deflates. Add the eggs and baking soda.
Step 4
Using a whisk or a mixer set on medium speed, beat the batter for 1 minute, or until smooth. Don’t worry if the batter seems thin. The waffles will rise as they cook.
Step 5
Preheat the waffle iron to medium or 375°F. Lightly butter the waffle iron, unless your iron is well seasoned.
Step 6
Pour about 3/4 cup batter—or enough to cover about two-thirds of the grid surface—onto the iron.
Step 7
Close the lid of the waffle iron and allow the waffle to cook for 3 to 5 minutes. You’ll know the waffle is ready when steam stops coming out of the sides of the waffle iron and when the top of the waffle iron is easy to lift. If the top seems to stick a little, give the waffle another minute and try again. Gently dislodge the waffle from the waffle iron with the tines of a fork. The waffle should be golden brown.
Step 8
Be sure to let the iron heat up again; then repeat with the remaining batter. Serve warm. (The waffles may be kept warm in a preheated 200°F oven for up to 10 minutes.)
