If you don’t mind doing a little prep the night before, you must try these! This yeast-powered waffle has a significantly different type of “crust” than non-yeast waffles (probably the type you’ve had most of your life), and has a very savory, almost “sourdough” kind of flavor. It incorporates several variations to the yeast-powered waffle recipe posted at Wordcraft.net, and is currently one of my favorites. The below version is the exact one I utilized at Waffle Party 9.
Yeast-Powered Vegan Waffles: Waffle Party 9 Version
- 1 1/4 teaspoons active dry yeast (I've used up to a full 1/4-ounce package, or about 2 1/4 teaspoons, to yield a slightly different flavor.)
- 1 1/2 cups warm water (warmer than lukewarm, but shouldn't burn if you drip some on your wrist)
- 2 cups whole wheat flour see note
- 2 teaspoons egg replacer powder premixed with 2 tablespoons warm water just before adding to batter
- 1/2 cup soymilk
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons canola oil
- 1/2 tablespoon blackstrap molasses see note
- 1/2 tablespoon demerara sugar see note
- The day or night before, dissolve the yeast in 1 1/2 cups of warm water, mix with the flour and salt and let it stand overnight. (If you use quick-rise yeast, you need to let it stand for only 3 or 4 hours.)
- The next morning, add the other ingredients, folding them into the raised flour-yeast mixture just until they're mixed.
- Preheat the waffle iron for 3 to 5 minutes, according the manufacturer's directions, while the batter is standing.
- Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
- Bake each waffle for 3 to 5 minutes, or until it can be removed easily, spraying the waffle iron grids with oil prior to each waffle.