- Yields: about 10
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- For each waffle
- 210 cal
- 12g fat (7g sat)
- 70mg chol
- 250mg sodium
- 21g carb
- 2g fiber
- 4g sugars
- 6g protein
Ingredients
- 1/2 cup warm water
- 1 package dry yeast
- 2 cups plus 2 tablespoons warm milk
- 1/2 cup melted butter
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 1 cup all-purpose flour
- 1 cup white spelt flour
- 2 eggs
- 1/4 teaspoon baking soda
Directions
Put water in a half-gallon pitcher and sprinkle in yeast; let stand for 5 minutes. Add milk, butter, salt, sugar and flours to yeast mixture. Whisk until smooth, making sure to scrape the bottom corners of the pitcher as you whisk. Cover the pitcher with a lid or plastic wrap and let stand overnight at room temperature.
Just before cooking, beat in eggs and baking soda; stir until well mixed. Pour batter into a preheated waffle iron and cook according to waffle irons directions, until golden brown. Serve immediately or keep warm in a 200˚ F oven until ready to eat.
Special notes:
Any leftovers will freeze well for up to 1 month.
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