Sunday, 23 December 2012

Waffles ( Make ahead)

" After many years of making fresh waffle batter, separating egg whites etc. with bleary eyes on weekend mornings, was looking for an easier and a make ahead waffle batter recipe. One which I could just pull out of the fridge and have yummy waffles ready for the waffle loving, hungry family pronto. Am so happy with this one, put together from many other recipes, its just yeasty tasty perfection  ..." 

Servings - 6 big waffles 


  • 1 1/2 tsp dried yeast 
  • 2 cups flour (or 1 cup flour + 1 cup whole wheat flour- my preference as its healthier)
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 3 eggs
  • 2 cups buttermilk or (2 cups milk + 1 tbsp vinegar)
  • 2 tbsp butter
  • 1 tsp vanilla essence


  1. Take the yeast in a small bowl, cover with 2 tbsp of warm water and a pinch of sugar and leave till it froths (around 10 min)
  2. Make buttermilk substitute by adding the vinegar to the milk and leaving for 10 minutes
  3. In a large bowl combine flour,sugar and salt, make a well in the middle. ( Make sure the bowl is large enough for batter to triple and more  in size)
  4. In a saucepan combine the buttermilk and the butter till warm, mix the yeast in it and dissolve
  5. Beat the milk mixture and the eggs into the flour mixture till smooth 
  6. Cover with foil and leave it out for 1 hour or till it doubles in quantity 
  7. The batter is now ready to be used or you could leave it in the fridge for up-to 2 days, pulling it out half an hour before using
  8. Pour batter into waffle iron and cook for 7-10 minutes till golden brown (in-case the waffles are unevenly cooked on both sides, then turn sides in between cooking, for even coloring)
  9. Enjoy waffles hot with maple syrup,golden syrup,chocolate sauce, fruit or any other topping you like