BREAKFAST - YEASTED BUCKWHEAT WAFFLES

Raising waffles with yeast creates light and crispy waffles without a lot of butter and eggs.  The overnight proofing of the batter guarantees a great breakfast.

Makes 10 to 12 waffles

2 ¼ teaspoons or 1 package active dry yeast

¼ cup warm water

1 teaspoon sugar

2 cups lukewarm milk

1/2 teaspoon salt

1 1/2 cups flour

1 cup buckwheat flour

2 tablespoons sugar

5 tablespoons canola oil or butter, melted

2 eggs, beaten

1/2 teaspoon baking soda

In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.

MY NOTE: (1) I sometimes use 1 cup of all-purpose flour in place of the buckwheat flour. (2) The batter can be prepared one hour before needed. 

From Vegetarian Cooking for Everyone by Deborah Madison