Overnight Whole Wheat Waffles

Not overly sweet, slightly tangy, crispy on the outside, fluffy on the inside, this whole wheat flour and yeasted waffle is the perfect option for your post-run brunch.

Inspiration:

When asked to contribute a pre-race “meal” for the Triathlete Magazine Virtual Triathlon Challenge my mind immediately went to breakfast. Before any Ironman, 70.3 or even a monster training day, you can find me feasting on a big plate of pancakes or waffles - taking a first-class trip to “Carb Town.” With that said, I am also a sucker for the Sunday-Runday late morning breakfast, and these waffles are perfect for just that. Bonus! If you don’t devour these waffles in one sitting, they freeze well and can be reheated for you to enjoy any day of the week.

Keeping it all in the family, full credit of this recipe belongs to my sister (a key part of my A-Team!). It was love at first waffle. Not overly sweet, slightly tangy, crispy on the outside, fluffy on the inside, the whole wheat flour and yeast provides a yummy texture.

One of the things that I love about cooking is being challenged to try new things. This takes a twist on the more traditional waffle, as you prepare the yeasted batter the night before. You let it sit, bubble, do it’s thing while you sleep. The next morning you make your waffles or you can enjoy your long run and return home and breakfast will nearly be ready.

Happy brunching!

Ingredients:

Makes 12 Belgian waffles

1 packet (2 ¼ teaspoons) dry active yeast
½ c warm water
1 tablespoon sugar
1 stick unsalted butter
2 cups milk
2 cups all-purpose flour
¾ cup whole wheat flour
1 ½ teaspoons ground cardamom
1 lemon, zested
Pinch of salt
2 eggs
½ teaspoons baking soda

Instructions:

In a large bowl, mix the yeast, water, and 1 tablespoon of sugar and let stand for 3-5 minutes until the mixture is foamy (which means your yeast is alive and hungry). Meanwhile, combine the butter and milk in a small pot over low heat. Once the butter is melted, remove the pot from the heat and allow to cool slightly.

In a medium bowl, mix the flours, cardamom, lemon zest, and salt. Add the dry ingredients and cooled butter mixture to the yeast and stir well. Cover with plastic wrap and leave on the counter overnight. Be aware that the batter will double (and maybe triple!) in size overnight, so make sure your bowl is big enough to avoid midnight overflows.

The next morning, heat your waffle iron.

Add the eggs and baking soda to the batter and mix well to combine. The batter will deflate quite a bit, but have no fear! Using about a ½ cup of batter per waffle, cook until lightly golden brown and crispy on the outside.

Serve warm with fresh fruit, syrup, your favorite nut-butter or berry compote.

A quick note:

Bonus! Waffles can be frozen up to three weeks and reheated for you to enjoy any day of the week.