These overnight blackberry yeast waffles make a great breakfast. Adding yeast to the waffles gives them a great depth of flavor, and making your own blackberry syrup is the perfect sweet topping for them.
Ingredients: 1 cup all-purpose flour. 1/2 cup whole wheat flour. 1 packet 2 1/4 tsp active dry yeast. 2 tablespoons granulated sugar. 1/2 teaspoon salt. 1 cup milk. 1/4 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1 cup fresh blackberries. For the Blackberry Syrup:. 1 cup fresh blackberries. 1/4 cup granulated sugar. 1/4 cup water. 1 teaspoon lemon juice.
Instructions: In a mixing bowl, combine the all-purpose flour, whole wheat flour, active dry yeast, sugar, and salt. Heat the milk until it's warm but not boiling. Pour the warm milk and melted butter into the dry ingredients. Stir to combine. Cover the bowl with plastic wrap and refrigerate overnight or at least 8 hours. In the morning, preheat your waffle iron. Beat the eggs and vanilla extract into the waffle batter. Fold in 1 cup of fresh blackberries. Pour the batter onto the preheated waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crispy. While the waffles are cooking, prepare the blackberry syrup. In a small saucepan, combine 1 cup of fresh blackberries, granulated sugar, water, and lemon juice. Simmer the mixture over low heat, stirring occasionally, until the blackberries break down and the syrup thickens, about 10-15 minutes. Serve the waffles hot with a generous drizzle of blackberry syrup on top.
Prep Time: 15 minutes
Cook Time: 20 minutes
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