Sinfully good soaked waffles. I's just sayin'.
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.
For great recipes monthly make sure to check out The Elliott Homestead Cooking Community HERE.
Soaked Waffles
- 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
-
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!