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Sinfully good soaked waffles. I’s just sayin’.

August 26, 2011 - 20 Comments

I don't know what it is lately, but I've been craving sugar.  And carbs.

That is a lethal combination.

At least for my thighs.

In order to scratch this sugary-carb itch, if you will, I made waffles for dinner the other night.  Waffles.  For dinner.  

And it rocked my socks off.

I figured I would share this soaked waffle recipe with you now so that you, too, could enjoy them over the weekend – be it for a relaxing breakfast on Saturday morning or a quick, easy dinner.  Either way, you pair it with a couple fried eggs, some thick-sliced all natural bacon…and friend, you're in for a treat.

Soaked Waffles
You will need: 
 – 2 1/2 cups freshly ground whole wheat flour
 – 2 cups buttermilk, kefir, or yogurt
 – 2 egg yolks, lightly beaten
 – 4 tablespoons maple syrup or honey
 – 2 tablespoons melted butter or coconut oil
 – 1 tsp. sea salt
 – 4 eggs whites
 – 1 tsp. vanilla
 – Few dashes cinnamon
 – Few dashes ground ginger

Step One:  Combine the flour and the buttermilk, kefir, or yogurt.  Allow the flour to soak for 12-24 hours. Don't let this step seem overwhelming, just whip it up the night (or morning) before you want to eat it!

Step Two:  After the soaking period, stir the egg yolks, syrup or honey, melted butter or coconut oil, vanilla, cinnamon, ginger, and salt in with the flour mixture.  Gently combine. 

Step Three:  In a separate bowl, beat the egg whites with a pinch of sea salt until they are nice and stiff.  Then, gently fold them into the flour mixture.

Gently, people.  Gently!  Don't be deflating the egg whites now!  Gotta keep 'em fluffy!

Step Four:  Preheat a waffle iron and grease with butter or coconut oil liberally.  Then, cook waffles according to waffle iron directions, until nice and crispy.  If you don't like your waffles crispy, use a lower heat setting on your waffle iron.

Step Five:  Top with your favorite seasonal berry, jam, butter, real maple syrup, peanut butter, drizzled honey, or heck – whatever it is you like on your waffles!

 
 
 

I served ours with smooshed, fresh blueberries (that Georgia and I picked with Uncle Jeremy) and creme fraiche (which semi resembles cream cheese).  They.  Were.  Delicious.

I ate fourteen.

I's just sayin.

And that's all I has to say about ‘dat.  Now, if you'll excuse me, I need to go do some cardio or something productive.

…I probably am not going to do any cardio.

But I will go eat some protein.  For my thighs sake.

The end.

P.S.  I'm leaving to go to our church's family camp this weekend…so you're going to have to call somebody else for tomato growing advice.  Try and survive, my friends.

This post part of Rood Renegade's Fight Back Friday!

For great recipes monthly make sure to check out The Elliott Homestead Cooking Community HERE.

Soaked Waffles

5 from 2 votes
Print Recipe Pin Recipe
Course Breakfast

Ingredients
  

  • 2 ½ cups freshly ground whole wheat flour
  • 2 cups buttermilk, kefir, or yogurt
  • 2 egg yolks, lightly beaten
  • 4 tbsp maple syrup or honey
  • 2 tbsp melted butter or coconut oil
  • 1 tsp sea salt
  • 4 eggs whites
  • 1 tsp vanilla
  • Few dashes cinnamon
  • Few dashes ground ginger

Instructions
 

  • Combine the flour and the buttermilk, kefir, or yogurt.  Allow the flour to soak for 12-24 hours. Don't let this step seem overwhelming, just whip it up the night (or morning) before you want to eat it!
  • After the soaking period, stir the egg yolks, syrup or honey, melted butter or coconut oil, vanilla, cinnamon, ginger, and salt in with the flour mixture.  Gently combine. 
  • In a separate bowl, beat the egg whites with a pinch of sea salt until they are nice and stiff.  Then, gently fold them into the flour mixture.
    Gently, people.  Gently!  Don't be deflating the egg whites now!  Gotta keep 'em fluffy!
  • Preheat a waffle iron and grease with butter or coconut oil liberally.  Then, cook waffles according to waffle iron directions, until nice and crispy.  If you don't like your waffles crispy, use a lower heat setting on your waffle iron.
  • Top with your favorite seasonal berry, jam, butter, real maple syrup, peanut butter, drizzled honey, or heck – whatever it is you like on your waffles!
Keyword waffles
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Comments:

  1. Julia

    August 28, 2011 at 4:39 am

    Oh my, but those sound divine!!!

    Reply
  2. Hope

    August 30, 2011 at 7:55 pm

    Hey!! I tried the waffles on Sat! super good!!

    Reply
  3. Joey

    April 5, 2012 at 6:13 pm

    Did you use soft wheat berries or hard wheat berries. Does it matter?

    Reply
    • Shaye @ The Elliott Homestead

      April 11, 2012 at 8:21 pm

      I used hard – but I’m sure soft would work well.

      Reply
  4. myjoyousheritage

    October 15, 2012 at 11:22 am

    I made these on Saturday, but they were extremely heavy and didn’t cook on the inside. Outside was brown and inside was batter. I realized near the end that there was no leavening listed on the recipe, so I threw some baking soda in the last batch before putting them on the waffle iron, and that fixed it! Light and crispy and yummy! Is there supposed to be some baking soda on the recipe, or do you make them as-is and they still rise for you just fine?

    Reply
  5. Elizabeth

    January 19, 2013 at 6:29 pm

    I just found you looking for a soaked waffle recipe and I kinda love you. Your demeanor and humor are way more laid back than I usually find with my kinda eatIn’ people.

    Reply
  6. Laura

    September 24, 2013 at 2:07 pm

    Hahaha! I was looking for a waffle recipe and I said, ‘Self go look on Pinterest. You need to break out of just using Shaye’s recipes.’ And Lo’ and behold which picture of waffles do I pick? YOURS! It had no affiliation with you, but I still picked it;) This is dinner tonight.

    Reply
    • Shaye Elliott

      September 24, 2013 at 8:28 pm

      AWESOME! 😉

      Reply
  7. Lauren

    October 7, 2013 at 4:51 pm

    Hey Shaye, can I use sprouted wheat flour to make the waffles? I just bought a bunch and want to use it. 🙂

    Thank you!

    Reply
    • Shaye Elliott

      November 4, 2013 at 9:30 pm

      You bet!

      Reply
  8. Bethani

    November 10, 2013 at 3:13 pm

    Just wondering how many waffles this makes. Gotta feed a family of 6 heartily eating peeps and was wondering if I should double it.

    Reply
    • Brittany

      January 11, 2020 at 2:55 am

      This recipe was enough to feed me, my husband, and my 3 children ages 6, 3, and 1 with eggs and fruit on the side, so I’d say yes, double it!

      Mine cooked for 10 min and were still undercooked in the middle, so I will add baking soda next time per one commenter’s suggestion.

      Thanks for a delicious recipe!

      Reply
  9. Elena

    February 10, 2014 at 1:35 pm

    I’m wondering how many waffles this makes also. And if they would freeze ok?

    Reply
    • Shaye Elliott

      February 11, 2014 at 8:59 pm

      It makes four in our waffle maker. I’ve never tried freezing them but I don’t see why not!

      Reply
  10. Maggie

    February 28, 2014 at 12:24 pm

    Just so you know, when I’m at work, I browse your recipes and drool all day and try to figure out which one to make next. : )

    Reply
  11. Maxine

    January 22, 2015 at 9:42 pm

    I tried these over the weekend and am amazed! 100% fresh ground whole wheat waffles that not only myself, but my husband (who isnt as convinced as myself that healthy=tasty) loved! Crispy outside and fluffy inside, with a little maple syrup sweetened blueberry sauce…perfect 🙂 Thank you so much for the recipe, my waffle maker is now back in business.

    Reply
  12. Katherine Tedrow

    November 4, 2015 at 11:42 am

    If you use soft wheat, it will come out heavier. Soft wheat has way less gluten in it, and will bake up dense and heavy. I prefer to mix soft and hard wheat for my baking. (think all-purpose) I grind them separately and mix about half of each for my quick bread recipes (waffles, muffins,pancakes, etc.), and about 2/3 hard to 1/3 soft for my kneaded breads. The hard wheat allows it to rise, and the soft wheat keeps it “fluffy”. ?

    Reply
  13. Liz

    February 22, 2022 at 5:32 pm

    5 stars
    These waffles turned out great!

    Reply
  14. Katy

    January 27, 2023 at 5:41 am

    Hello! I’m making these on Sunday for my family for chicken & waffles dinner. Will Greek yogurt work? I have two cartons and hate to use milk to make regular yogurt just for this recipe. Thanks in advance! Katy

    Reply
  15. Lindsey

    January 27, 2023 at 10:25 pm

    5 stars
    2023 and I’m still coming back to this recipe, it’s that good!

    Reply

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