“A family favorite for our children and grandchildren served at any meal, any time! The flavor gets better in the fridge overnight and the yeast-based waffle batter is ready to be baked morning, noon or night. The waffles are crisp and exceptionally light.”  Sharon Davis

INGREDIENTS

1 (1/4-ounce) package instant yeast or active dry yeast

1 teaspoon granulated sugar

½ cup water, room temperature

2 cups warm 2% or whole milk (110°F-115°F)

1¼ cups whole wheat flour

1 cup all-purpose flour

¼ cup cornmeal

¼ cup quick oats

½ cup (1 stick) unsalted butter, melted, cooled slightly

2 large eggs, beaten slightly

1 teaspoon salt

½ teaspoon baking soda, reserve and add just before baking

Toppings, as desired, for serving

DIRECTIONS

1. In a large sealable container, about 1 gallon in size, whisk together the yeast, sugar, water, warm milk, whole wheat flour, all-purpose flour, cornmeal and oats.
2. Add the cooled butter to the flour mixture along with the beaten eggs and salt. Mix until batter is well blended. Cover with a lid but do not seal. Refrigerate overnight or until needed the next day.
3. When ready to bake, preheat waffle iron according to manufacturer’s instructions. Stir ½ teaspoon baking soda into batter. Ladle batter on slowly and give it a moment to set before closing the lid. Bake batter according to your iron’s instructions, typically 3 – 5 minutes per waffle, until waffle is golden and crisp. (If using a non-stick waffle maker, you should not need to grease the plates, but if you typically need to grease your waffle maker, go ahead and do so.) Repeat using all the batter.
4. To keep waffles warm until ready to serve, place cooked waffles on a cooling rack on top of a rimmed baking sheet and place in a preheated 200°F oven. The rack allows for air circulation so the waffles will stay warm and crispy.
5. If you have extra waffles, cool completely on wire rack. Store in refrigerator for up to three days. For longer storage, freeze the waffles. Place in a plastic freezer container or freezer bag and when needed, toast for a crisp, quick breakfast. Or place frozen waffles on a baking sheet and warm in a 350°F oven for about 10 minutes or until heated through.
6. Serve warm with fruit sauce, maple syrup, butter, or as desired.

YIELD: 8 – 9 (6 ½-inch) Belgium waffles, depending on the capacity of your waffle maker.

Notes from Sharon:

If you do not have cornmeal or oats, substitute ½ cup whole wheat flour or all-purpose flour. OR substitute rye flour, flax meal, wheat germ or brown rice flour to equal ½ cup.

Fruit sauce:

In a pitcher or bowl, using a hand blender, combine 1 (15-ounce) can mandarin oranges and 1 cup fresh or frozen berries(one or several kinds). If you want a thicker sauce, drain the mandarin orange juice. Makes about 2 cups fruit sauce.

NUTRITION INFORMATION PER SERVING (1 waffle, 150g):

330 calories,13g total fat,7g saturated fat, 0g trans fat, 70mg cholesterol, 440mg sodium, 46g total carbohydrate, 6g dietary fiber, 3g total sugars,10g protein, 21mcg folate, 0mg vitamin C, 2mg iron.