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Overnight Yeasted Spelt Waffles

From Champaign, OH

<p>These waffles are a breeze to prepare, as the prep is done the night before. In the morning, simply break an egg, mix and pour the batter into a hot waffle iron. The yeasty/sourdough like taste from the overnight fermentation is healthy and delicious. These waffles are crispy on the outside and perfectly soft inside!</p>
Source: (Entered by Lee Ruff)
Serves: 2 servings - we have to double this for our selves and our three young children

1 cup whole spelt flour
1/2 T sugar
1/4 tsp active dry yeast
1/4 tsp salt
1 cup milk
1/4 tsp vanilla extract
4 T butter, melted and cooled

Step by Step Instructions
  1. The night before you want to serve the waffles combine the spelt flour, yeast, sugar and salt in a large mason jar or bowl. Stir in the milk, then the melted butter and vanilla. The batter will be very wet and loose. Cover with plastic wrap and leave overnight at room temperature or in your refrigerator. Make sure your container is large enough that the batter is able to double in size without overflowing.
  2. In the morning beat the egg in a separate bowl, fold them gently into the batter and stir until just combined.
  3. Heat your waffle iron and brush it with oil or lard. Spread a ladle of batter and bake until golden brown, about 3-5 minutes. Serve with pure maple syrup, sorghum syrup, jam, or your favorite topping!