Vegan Overnight Yeast Waffles

by cakeduchess on February 21, 2012 · 25 comments

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Mardi Gras. Fat Tuesday. Shrove Tuesday. Pancake Tuesday. Pancake Tuesday? Yes, Pancake Tuesday.


Maybe you never knew Mardi Gras is also called Pancake Tuesday. Here’s what I read about it on Wikipedia:

Shrove Tuesday (also known as Pancake Day) is the day preceding Ash Wednesday, the first day of Lent. Shrove Tuesday is observed mainly in English speaking countries, especially Ireland, the United Kingdom, Australia and New Zealand and Canada but is also observed in Philippines and Germany. Shrove Tuesday is linked to Easter, so its date changes on an annual basis. 
In most traditions the day is known for the eating of pancakes before the start of Lent. Pancakes are eaten as they are made out of the main foods available, sugar, fat, flour and eggs, whose consumption was traditionally restricted during the ritual fasting associated with Lent.

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I don’t have pancakes to offer you today. I had them for myself and my kids today. We have them practically every morning. And I make a nice strawberry sauce to go with it when it’s strawberry season. On most weekends I prepare a yeast waffle batter to make the next morning. It’s usually reserved for Sunday mornings and Fabrizio will enjoy some with us. 
This particular recipe is dairy-free and egg-free. Some nights I’ll prepare the Marion Cunningham recipe and some nights when I feel we could go a little lighter the next day, I’ll make this vegan overnight yeast waffle recipe. It all depends on my mood and I’ll tell you, they are both wonderful.

There is nothing that I love more than the smell of a waffles being made in the morning. Well, I do also really love waking up to the smell of my mother-in-law’s sauce cooking and her brasato (her braised beef). It’s sheer torture trying to sleep smelling a delicious Italian lunch’s scents wafting through your bedroom.

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What did I do differently with this recipe that makes it delicious? I added almond milk and canola oil instead of regular milk, butter, and eggs. The yeast makes them rich and flavorful. The batter doubles in size overnight in the refrigerator. The next day when you add the other ingredients, you watch it take on a creamy and wonderful texture. The batter is not overly sweet and the yeast gives it a mild savory flavor. I prefer to eat them when when they’re hot immediately off the waffle iron.
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Vegan Overnight Yeast Waffles

Ingredients:
1 packet active dry yeast
1/2 cup warm water
2 cups all-purpose flour
1/2 cup whole wheat pastry flour (you could use only all-purpose flour if you prefer)
1/2 tsp salt
1 cup almond milk (or whatever milk you prefer. sometimes I use coconut milk with this recipe)
The next day:
1/4 cup canola oil
1 tsp vanilla
1 tablespoon sugar
1 tsp baking soda
3/4 tsp baking powder
 
Directions:
In a  large mixing bowl, dissolve the yeast in the warm water; let stand 5 minutes. Stir in the all-purpose flour, whole-wheat pastry flour, and salt. Stir in one cup of the almond milk (or whatever milk you are using) until combined. 
Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. If you prefer to cover and leave in refrigerator, that is fine too. 
The next morning, in a small bowl, combine the oil, vanilla, sugar, baking soda, baking powder and 1/2 cup almond milk. Stir into the waffle batter. Mix thoroughly breaking up clumps. If you find your batter is too thick, add a little bit more of milk until you like the consistency. * I like to make a quick strawberry sauce and let the batter sit a few more minutes. I take about a cup of strawberries rinsed well and sliced thin and place them in a medium sauté’ pan. I turn on the temperature to medium heat and I add about 1 tablespoon of sugar to the berries. I cook them until they are soft (about 5-7 minutes)and serve them with the waffles. 
Depending on the size of your waffle iron, pour about 1/3 to 1/2 cup batter onto the hot iron (use a light hand at first and check your progress–this waffle batter expands rather impressively. Bake until golden and crisp.
A peaceful scene from yesterday on the water.
2nvbejs
Happy Fat Tuesday! If you celebrate Easter, what do you plan to give up for Lent? xo

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{ 25 comments… read them below or add one }

Shulie February 21, 2012 at 2:48 pm

Aww was looking forward to this recipe. Just gorgeous. Love your description of the batter the next day when you add the rest of the ingredients. Also I love that you spelled out the alternative coconut milk as we are all allergic to tree nuts. I will sure to make these for S when he is home for Spring Break. Now all is left is to find the waffle iron in the basement!

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livingthesweetlifeblog February 21, 2012 at 2:53 pm

How beautiful – - there’s a simplicity to this meal that makes it just a little extra delicious looking. It screams Sunday morning :) I hope you have a great day.

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Jennifurla February 21, 2012 at 3:52 pm

your waffles are absolute perfection for breakfast.

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Cake Duchess February 23, 2012 at 4:52 pm

Thank you:)

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Kiri W. February 21, 2012 at 4:40 pm

Oh yum! These look fantastic, and how amazing to have them be Vegan!

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A Thought For Food February 21, 2012 at 6:35 pm

These look fabulous, Lora! And vegan! What!?!

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Kelly | Eat Yourself Skinny February 21, 2012 at 6:36 pm

These look amazing!! Gorgeous photos! :)

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Lizzy February 21, 2012 at 7:37 pm

We don’t have any traditions besides discussing what we’re giving up for Lent…and what meatless meals I’m planning for the week (Nick has voted for cheese pizza both Wednesday and Friday :/).

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Karen Harris February 21, 2012 at 10:31 pm

Oh my gosh seeing you post made me think of a yeast pancake recipe that my family loves and I haven’t made in years. Instead of digging around for it I’m going to make this one. I love the night before prep. I can’t wait to make them.

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Magic of Spice February 21, 2012 at 11:08 pm

What a delightful waffle! I love the use of almond milk, totally delicious!

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Maureen February 22, 2012 at 2:33 am

I haven’t had a yeast waffle in years but I remember the texture and the taste as divine.

I’m going to give these a try!

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Jeanette February 22, 2012 at 2:38 am

What a great idea – yeast in waffles, must work really well since there are no eggs in this recipe. Now all I need is a waffle iron. By the way, your strawberry sauce sounds delicious!

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Ann February 22, 2012 at 7:03 am

The waffles are brilliant! I love the idea of yeast in them! I’ve got to ask – the photo (which is stunning) is that the Coronado Bay Bridge? I used to live on Coronado before honey bunny and I retired. Two of our boys still live in San Diego.

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Cake Duchess February 23, 2012 at 4:51 pm

Hi Ann-That’s near us in Florida:)

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Cookin' Canuck February 22, 2012 at 4:42 pm

These sound fantastic! I love the addition of the almond milk – such a nice layer of flavor.

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Lisa February 22, 2012 at 5:17 pm

I honestly never knew that Mardis Gras was also called Pancake Teusday. I love little factoids like that. I also love these gorgeous waffles. I’ve never added yeast to any pancake/waffle batter, but I can plainly see how fluffy it makes them!

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Cake Duchess February 23, 2012 at 4:51 pm

I love waffles with yeast or without. ;)The savory tang from yeast is just delicious in a waffle.

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Carolyn February 22, 2012 at 6:12 pm

Wow, Lora, I can hardly believe these waffles are dairy and egg free, they look so perfect!

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Cake Duchess February 23, 2012 at 4:50 pm

Thanks, Carolyn:)

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Mari February 22, 2012 at 8:52 pm

Pancakes, waffles…my kind of breakfast! This waffle recipe seems interesting and super delicious. Thank you Lora for sharing it, I know many of us will enjoy it. As soon as I try it I’ll let you know.

Hugs

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Rachel February 23, 2012 at 2:30 am

Wow, that’s very impressive that you make pancakes for you family so often!
I have always wanted to try yeasted waffles. I think I’d be more likely to make them if I could get them started the night before. These sound scrumptious!

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Cake Duchess February 23, 2012 at 4:50 pm

Thanks, Rachel:) I spoil them a little;)

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Kristi @ My San Francisco Kitchen February 26, 2012 at 5:23 am

I want these for breakfast tomorrow!

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kita February 27, 2012 at 3:29 am

Mmm I so want to try these. We are waffle fans here when I can fit time in our busy schedules to make them. I love that I can prep these the night before and just finish them off in the morning.

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Erica June 6, 2012 at 1:38 am

I made these and they turned out delicious! I made a slight variation in mine — instead of adding an additional 1/2 cup of almond milk the next day, I added OJ. I ended up with delicious ORANGE SCENTED vegan waffles. Delicious! Here are some pictures on how they turned out: http://cannellavita.blogspot.com/2012/06/sunday-morning-waffles-orange-scented.html
Thanks for the great recipe!

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