Waffles made with yeast

8 servings Prep: 1 hr
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Just run some golden syrup over these breakfast is served!

By Food24 February 10 2010
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Ingredients (9)

eggs
milk — lukewarm
dried instant yeast
or
fresh yeast
sugar
salt
flour — cake
butter — or margarine, melted
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Method:

Ever since my childhood years, Saturday and Sunday breakfasts have been
an occasion, when you have the time to bake something special. Waffles
and flapjacks made with yeast are delicious, and you can keep the
leftovers in the fridge and reheat them in the toaster or oven to drive
away those Sunday evening blues. They should freeze well too, but we’ve
never had enough leftovers to try doing that. Beat together 4 eggs and
2 cups (500 ml) lukewarm milk. Then add 1 sachet (15 ml) instant yeast
or 25 g fresh yeast, 40g (50 ml) sugar and ½ teaspoon (2 ml) salt. Stir
well, making sure the yeast has dissolved. Add 3 cups (360 g) cake
flour and beat until smooth. It makes a fairly thick batter. Add 125 g
(140 ml) melted butter or margarine and beat until combined. Cover the
batter and leave to rise in a warm place for about 45 minutes, until
bubbles appear. You can also leave it in the fridge for three to four
hours, and I’ve had excellent results with batter that was left in the
fridge overnight. You should, however, allow it to return to room
temperature before using it. Bake in a hot, greased waffle pan until
golden and crisp. The waffles will stay warm and crisp in the oven,
unless of course they’re devoured as soon as they’re done. You can also
use this batter to make flapjacks. Drip spoonfuls of the batter onto a
moderately hot, greased pan – keep an eye on it and you’ll soon know if
the pan is too hot or too cool. Turn the flapjacks once so they’re
golden brown on both sides. An electric frying pan works like a dream.
 



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