These are really pretty simple to make and very good! My husband is always grateful when I make them. You can use reduced-fat sour cream successfully (if you wish). I have made a batch ahead of time and used them throughout the week as well.
Recieved this from King Auther Flour and love the idea of yeast waffles. Here’s what they had to say about it: This classic yeasted waffle recipe produces waffles that are wonderfully crisp outside, and creamy-smooth and moist inside. Even when cooling, they retain their wonderful texture. You can choose to prepare the batter for these waffles and cook it after an hour, but we prefer to let the batter rest overnight in the fridge, where it develops some real depth of flavor, yeasty and rich. Some aren’t fond of this “yeasty/fermented” flavor; if you think you might fall into this camp, add 1 1/2 teaspoons baking powder to the recipe (in addition to the yeast), and cook after just a 30-minute rest; don’t refrigerate overnight Prep time does not include resting
This recipe was found in Robin Robertson’s Vegan Planet. My hubby is a brewer, so I naturally gravitated toward this recipe. I think this recipe would be equally as good with sliced portabello mushrooms. It’s all about the sauce, which is thick and delicious. The carmelized onions are what makes this so tasty, in my opinion. The note says to serve it over noodles and to wash it down with more of the beer that you use in the stew. I served it over mashed potatoes and a side of steamed broccoli and used (and drank) oatmeal stout. Yum.
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