Leah and I tried making yeasted waffles twice before we made these, and they were both literally flops that didn’t rise properly. However, these sounded promising because 1) the recipe is from Cook’s Illustrated and 2) there are mini blueberries in the batter! These were a great success, as we suspected they might be. The yeast adds a rich flavor to the waffle base, and the wild blueberries are a wonderful addition. These aren’t the sweetest waffles, but they go nicely with a dusting of powdered sugar or a drizzle of maple syrup. I suspect that a blueberry syrup would be excellent too! The best part is that you make the waffle batter the night before you are going to need it, so you can have fresh waffles in the morning.
Blueberry Yeasted Waffles
Recipe from Tracey’s Culinary Adventures, originally from Cook’s Illustrated
Serves approximately 4 (yield will vary depending on the size of your waffle maker)
1 3/4 cups whole, 2%, or 1% milk
1/2 cup unsalted butter, cut into 8 pieces
2 cups (10 ounces) all-purpose flour plus an additional 2 teaspoons, divided
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons instant yeast
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups frozen wild blueberries (it’s important to use wild blueberries, since they are smaller and won’t burst and burn in the waffle maker)
Combine the milk and butter in a medium saucepan. Cook over medium-low heat until the butter is completely melted. Remove the pan from the heat and allow the mixture to cool until just barely warm.
eanwhile, in a large bowl, whisk together 2 cups of the flour, sugar, salt, and yeast. Whisk the milk and butter mixture into the dry ingredients until the batter is smooth. Whisk the eggs and vanilla together in a small bowl and add them to the batter and whisk to combine. Scrape down the sides of the bowl with a rubber spatula. Cover with plastic wrap and refrigerate for 12-24 hours.
Preheat your waffle maker according to the manufacturer’s instructions. Remove batter from the fridge (it will be foamy and will have risen some) and give it a stir. Toss blueberries with remaining 2 teaspoons of flour and fold them into the batter.
Fill wells of waffle maker and cook according to the manufacturer’s instructions. Serve as desired. Enjoy!