Molasses meets yeast for an energetically flavorful punch in this flavorful vegan waffle recipe. Allow the dough to rise overnight for an even stronger flavor and a wonderful aroma. See note regarding time for leavening. Makes 3 to 4 (7-inch) round Belgian waffles.
This is a yeast-raised waffle recipe; prep time does not include dough leavening time. Begin at least 3 hours in advance of baking the waffles or 1 1/2 hours in advance if you are using quick-rise yeast.
Use warm water between 105 and 115 degrees F. You can judge this by splashing a bit onto the sensitive skin of your inner wrist—it should feel warmer than lukewarm but not hot or painful.
You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.