Yeasted Waffles

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  • For each waffle
  • 210 cal
  • 12g fat (7g sat)
  • 70mg chol
  • 250mg sodium
  • 21g carb
  • 2g fiber
  • 4g sugars
  • 6g protein


  • 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


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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