These could very well be the last waffles you will make. Ever. Yes, they are just that good.
Fluffy
Light
Crispy
Just amazing.
Try them.
You know you want to!
Blueberry Yeast Waffles
adapted from Fake Ginger
- 1 1/2 cups milk
- 6 tablespoons butter
- 1/2 – 1 c. fresh blueberries
- 2 to 3 tablespoons honey
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups All-Purpose Flour
- 1 1/2 teaspoons yeast
Heat the milk till it’s very hot. Place it in a large mixing bowl (you’ll need lots of room for expansion), and add the butter, honey, salt, and vanilla. Stir till the butter melts and the mixture has cooled to lukewarm. Add the eggs, flour, and yeast, stirring to combine – it’s okay if the mixture isn’t perfectly smooth.
Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. (Make SURE it’s in a bowl large enough for it to at least double in size!)
Preheat the waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Add blueberries on top of the batter. Close the lid and bake for the recommended amount of time, till the waffle is golden brown. Serve immediately, or keep warm in a 200°F oven.
