YEASTED WAFFLES (3 Brunch-Ready Recipes: Buttered, Sweet, & Savory)
Go to and take your free 30-second quiz! Thank you #noom for sponsoring today’s video! In a world of mediocre continental breakfast, these 3 yeasty waffle recipes are total knock-outs. Come for the buttered waffle, stick around for the berry cheesecake whipped cream and cheesy chive versions.
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RECIPE
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POOLISH
▪200g or 3/4c water, room temp
▪Instant yeast (small pinch)
▪200g or 1 1/4c AP flour (11.7% protein)
To make your poolish, measure water, yeast, and flour into a high sided container. Stir to combine. Allow to sit, covered, at room temp for 12-24 hours.
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WAFFLE BATTER:
▪165g or 3/4c butter
▪240g or 1c milk, cold
▪240g or 1c buttermilk
▪400g of poolish (all poolish from the recipe above)
▪5g or 1tsp vanilla
▪1 large egg
▪275g or 2 1/4c AP flour
▪10g or 1 3/4tsp salt
▪35g or 1/3c sugar
▪3g or 3/4tsp baking soda
Preheat small saucepan over high heat and add butter. Butter should foam and eventually milk solids should form at the bottom and become brown. At this point, add cold milk and stir to combine. Add buttermilk and stir.
Add poolish (everything you made 12-24hrs earlier) into a bowl followed by vanilla, egg, and brown butter milk mix. Whisk to combine. Add flour, salt, sugar, and baking soda. Whisk to combine, trying to get batter as smooth as possible...there will likely still be some small lumps.
Spray waffle maker with pan spray, add recommended amount of batter to your waffle maker (i’m using about 3/4c), invert waffle maker and cook. My waffle maker cooks for about 5min. Times may vary depending on your waffle maker
Top waffle with butter and maple syrup.
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BERRY COMPOTE WITH CHEESECAKE WHIPPED CREAM WAFFLE
Use waffle recipe and process above.
BERRY COMPOTE
▪350g or 1bag of frozen mixed berries
▪Splash of water
▪25g or 1 heaping Tbsp maple syrup
▪25g or 1 3/4Tbsp lemon juice
Preheat med nonstick pan over high heat and add mixed berries and a splash of water. Once berries have begun to break down a bit, add maple syrup and lemon juice. Stir to combine, return to simmer and continue to cook for 6-8min until thickened.
Remove from heat and cool in fridge.
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CHEESECAKE WHIPPED CREAM
▪225g or 8oz cream cheese
▪150g or 3/4c heavy cream
▪Pinch of salt
▪20g or 2 1/2Tbsp powdered sugar
Using mixer, whip cream cheese, heavy cream, and salt until well combined and thickened. Add powdered sugar and whip until sugar is dissolved (about 15 more sec).
Top your waffle with the cheesecake whipped cream, drizzle with berry compote, and sprinkle with powdered sugar.
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CHEESY CHIVE CRISP HAM WAFFLE (with fried egg)
Use batter recipe from above, only OMIT THE VANILLA. To that batter add..
▪225g or 1 1/2c sharp cheddar cheese, shredded
▪225g or 1 1/2c pepperjack cheese, shredded
▪25g or 1/4c minced chives
▪2 pieces of torn up, thick cut ham (per waffle)
▪2 eggs (per waffle)
Fold cheeses and chives into non-vanilla batter to combine.
To make waffles, spray waffle maker with pan spray, add torn up pieces of thick cut ham directly to waffle maker, followed by a scoop of waffle mix, and top with another piece of torn ham. Cook until done. Top with 2 fried eggs. Enjoy.
#waffles #yeastedwaffles #brunch #breakfast
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Waffle Recipe - Tasty & Easy to make at Home - Recipes by Warren Nash
Here I show you how to make waffle batter to make this lovely waffle recipe at home. This is a traditional tasty waffle with a soft centre and nice crispy exterior.
You won’t be able to make this recipe without a waffle maker or waffle iron. However, they are easy to get your hands on. I use the Sage Smart Waffle in this video - review coming soon.
Get the directions for my waffle recipe on my website:
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Ingredients (Serves 6 | Prep time: 10m | Cooking time: 5m | 213 calories & 10g fat p/serving):
- 2 Eggs
- 285ml Milk
- 80g Melted butter
- 1/2 tsp Vanilla Extract
- 200g Self Raising Flour
- 35g Caster Sugar
Homemade Belgian Waffles Recipe (Brussels Style)
You will absolutely love this authentic Brussels-style Belgian waffle recipe that uses yeast to help it rise and provide flavor.
There are two different types of Belgian waffles, Brussels style, and Liege waffles. Here are the main differences:
• Brussels: Thin batter that has a slightly tangy taste due to the use of yeast that is classically cooked in a rectangularly shaped waffle iron.
• Liege: Thick almost cookie dough-like batter with chunks of pearl sugar that is cooked in a round waffle iron and serve with assorted toppings.
The main difference between a Belgian waffle and a regular waffle you may have cooked in the past is the use of yeast. Most waffle recipes here in the United States use baking powder as a leavening agent where no proofing time is needed. You do however miss out on flavor if you go the regular waffle route.
Ingredients for this recipe:
• 3 cups of whole milk in between 115° and 118° F
• 2 tablespoons sugar
• 1 packet active yeast
• 3 eggs, separate the yolks from the whites
• 1 teaspoon vanilla extract
• 1 stick melted unsalted butter
• 3 cups sifted all-purpose flour
• pinch of sea salt
• powdered sugar and berries for garnish
Makes 8 large waffles
Prep time: 20 minutes
Cook Time: 5 minutes
Proofing time: 1 hour
Procedures:
1. Add the warm milk to a stand mixer along with the sugar and yeast and whisk vigorously with a hand whisk until well combined. Let stand until a raft has formed, which takes about 10 minutes.
2. Next, add in the egg yolks, vanilla, and butter and mix on medium speed until well mixed.
3. Slowly add in the flour and salt at low speed and then turn the speed up to medium to medium-high and mix for 2 to 3 minutes or until the batter is smooth.
4. Transfer the batter to a separate bowl and clean the stand mixer bowl and the whisk attachment.
5. Add the bowl back to the stand mixer and whisk the egg whites with the whisk attachment on medium-high speed for 2-3 minutes or until stiff peaks have formed.
6. Fold the egg whites into the waffle batter. Cover and keep in a warm place for 1 hour or until the batter has doubled in size.
7. While the batter is proofing, heat waffle iron.
8. Spray the waffle iron with some non-stick spray and add in about 6 ounces of the batter and cook until the waffle is browned about 2-3 minutes.
9. Continue until all of the batter has been cooked and serve the waffles dusted with powdered sugar and with fresh berries.
Chef Notes:
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in an oven at very low temperatures for up to 20 minutes before serving.
How to Reheat: Place your desired amount on a cookie sheet tray lined with parchment paper and cook at 350° for 2 to 3 minutes or until warmed and crisp. You can heat in the microwave until warm, but they will not be crispy.
How to Store: Cover and place in the refrigerator for up to 4 days. They will freeze covered for up to 3 months. You can reheat them straight from the freezer.
When proofing the batter, it does not need to be a perfect double in size, just as long as there are bubbles, and the yeast is working.
I prefer to use whole milk in this recipe.
If you are using instant yeast you can skip the yeast activation at the beginning.
How To Make Yeast Waffles
Milk must be warmed to activate yeast.
Warm means: put your finger in, and it does not burn.
2 cups warm milk
1 stick melted butter.
2 cups all-purpose flour
1 tablespoon sugar
1 tsp salt
1 packet instant yeast
2 eggs
1 tsp vanilla
In a large bowl, whisk the flour, sugar, salt, and yeast to combine. In a separate bowl, whisk together the warm milk/butter mixture, then add it to the flour mixture. In a separate bowl, whisk eggs and vanilla until combined, then add the egg mixture to the batter and whisk until all is incorporated.
Cover the bowl with plastic wrap, and refrigerate for 8 to 12 hrs.
Remove the waffle batter from the refrigerator (it will be foamy and doubled in size) and whisk to recombine (the batter will deflate). Spray the waffle iron with non-stick cooking spray and cook according to the manufacturer’s instructions. Serve the waffles hot off the iron.
Waffles will be light and airy.
** This batter can be allowed to rise at room temperature for 2 hours before cooking.**
Belgian Waffles Recipe - Laura Vitale - Laura in the Kitchen Episode 782
To get this complete recipe with instructions and measurements, check out my website:
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Ingredients:
2/3 tsp of Yeast
2 3/4 cups of Cake Flour
4 Tbsp of Granulated Sugar
1/2 tsp of Salt
1/3 cup of Melted Butter
2 Eggs Separated
1-1/2 cups of Warm Milk warmed to about 115 degrees Fahrenheit
2 tsp of Vanilla Extract