Sunday Morning Waffles

I've been working for nine days straight... and another four to go before I have a day off. That overtime sounded a lot better before I was actually working it.

I thought a great way for me to enjoy the part of my day that I get to spend with my family would be to make some waffles on Sunday morning.

Last night I came home from work on my "lunch" hour. I spent a little time with Tera and Emma (Jake was at a going away party for a friend and coworker), and I prepared the batter for these waffles. They have yeast and require sitting out overnight to give them almost a sour-dough-like effect.

This morning I just had to mix in a few last minute ingredients and turn on the waffle iron, whipped up some home-made raspberry-maple syrup and breakfast was served.

I try to be sure that I don't fill the waffle iron all the way, so that the edges get super crispy. I'm not sure where I first learned this recipe...but it seems to be our favorite. Here is the recipe I use:

Sunday Morning Waffles

• Put 1 packet yeast into a large bowl with 1/2 cup of water.



• Melt 1 stick of butter in a saucepan with 1 cup whole milk.



• Once butter is completely melted add 1 cup buttermilk to milk mixture (this will help to bring down the temperature of the milk/butter so that you don't kill your yeast).



• Add your milk to your yeast with 2 cups whole wheat flour (buckwheat also works very well) 1/4 cup sugar and 1tsp salt.



• Mix well and be sure you have no lumps.



• Cover tightly with plastic wrap and leave out overnight.



• In the morning add 2 eggs, 1 tbsp vanilla, 1/2 tsp. baking soda.



• Fill waffle iron not quite 2/3rds as you would normally, this allows the edges to get super crispy.



• Serve immediately... leftovers can be wrapped in plastic then foil and frozen (later baked at 350 to re-heat).

I hope you all enjoy!