Brown Sugar Waffles

Waffles, whether for an everyday breakfast or a special occasion, are a great choice to start your day. This batter has to be beaten longer than pancake or muffin batter because of the yeast. The gluten in the flour has to develop to form strong webs that will trap and hold the carbon dioxide generated by the yeast over time. Beating for just a few minutes will develop the gluten to the perfect consistency.

1 package active dry yeast
1/3 cup water
1 1/2 cups milk
2  eggs, beaten
1/2 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon cardamom
2 teaspoons vanilla
1/4 cup unsalted butter, melted
2 cups flour
1/4 cup whole wheat flour
In large bowl, combine yeast and water; let stand 10 minutes, until foamy. Add milk and eggs; beat well. Add brown sugar, cinnamon, cardamom, vanilla, and butter; mix. Stir in flour and beat 2 minutes. Cover and let rise 1 hour, or cover and refrigerate overnight. When ready to bake, stir down batter.

Heat waffle iron and grease with oil. Make waffle according to manufacturer's directions. Serve hot.

Ease of Preparation: Easy

Preparation Time: 20 min
let rise 1 hr

Cook Time: 20 min

Servings: 6

Recipe By: Linda Johnson Larsen

From:  Knack Low-Salt Cookbook
Used with permission of Knack

Chef Suggestions
Serve these waffles hot from the waffle iron with melted unsalted butter, warmed maple syrup, and lots of jellies and jams.