Five mornings a week we eat oatmeal with yogurt and maple syrup. Once a week, usually on Fridays or Saturdays we have bagels and cream cheese and orange juice.
Sundays though, we have designated as our special breakfast morning. That usually means crepes, waffles or pancakes. They are all yummy with yogurt and an assortment of fruit jams from our pantry or a sauce made from berries we put in the freezer a few months ago.
Last Saturday evening Pablo and I could be found on the sofa reading cookbooks. (It is a favorite source of entertainment when we don't have a Netflix disc in the house.) In our ancient version of The Joy of Cooking we came across a recipe for yeasted waffles and later found a similar recipe in our all-time favorite cookbook, yes, you know it by now: Vegetarian Cooking for Everyone.
Seriously people, if you don't have it by now, open a new window and order it from Amazon. In case you have no space anywhere to stuff another book, I will gift you the recipe.
It makes a large batch. We made pancakes with it, ate our fill, then ran the bowl of batter up the hill to a surprised family.
I just started another batch for tomorrow morning's breakfast with the Valentine clan.
Yeasted Waffles and Pancakes
2 1/4 tsps dry yeast
1 tsp sugar
2 cups lukewarm milk
1/2 tsp salt
1 1/2 cups flour
1 cup whole-wheat or other flour
2 Tbs sugar
5 Tbs butter, melted (It's OK Mom - you can use canola oil)
2 eggs, beaten
1/2 tsp baking soda
In a small bowl, sprinke the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 5 - 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refigerate overnight if the weather is warm or leave out on the counter if it is cool. (We left it out.) Next morning, add the sugar, oil, eggs, and soda. Cook as you would boring waffles or pancakes.
Delicioso!
