Yeast Cornmeal Waffles
Crispy on the outside and tender on the inside with a little cornmeal for texture. Must be made at least 3 hours ahead of time and stored at room temperature.
Yeast Cornmeal Waffles
Rated 3.7 stars by 7 users
Servings
Three 8" round waffles in a Belgian waffle maker
Crispy on the outside and tender on the inside with a little cornmeal for texture. Must be made at least 3 hours ahead of time and stored at room temperature.
Ingredients
- 1 cup whole milk, room temperature (or alternative of choice)
- ¼ cup butter or 2 oz. oil, Earth Balance, or coconut oil
-
¾ cup (105 grams) Pamela’s All-Purpose Flour Artisan Blend
- ¼ cup cornmeal
- 1 TBSP sugar
- 1 tsp salt
- ¾ tsp Instant yeast
- 1 egg, large (or equivalent egg replacer)
- 1 tsp vanilla (optional)
Directions
Heat milk to warm, add butter to melt, mix and let cool.
In a 6 cup or larger bowl, whisk together All-Purpose Flour Artisan Blend, cornmeal, sugar, salt, and INSTANT yeast. Slowly add milk mixture and whisk together until smooth.
In a small bowl whisk together eggs and vanilla, then add to large bowl and whisk again until smooth.
Cover the bowl with plastic or a lid and let rest on the counter until bubbly and foamy (no sooner than 3 hours up to 6 hours, allowing the yeast to develop at room temperature).
Cook according to waffle machine directions, on med/high. Cook hot and fast.
This recipe doubles well.
Recipe Note
Freeze any extra waffles; reheat in the toaster.
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