Yeasted Cardamom Waffles

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All waffles = good waffles. Yeasted cardamom waffles = light, fluffy, earthy, with a slight yeasty tang.

I’m not a fan of sugary breakfasts, as a rule of thumb. However, a yeasted cardamom waffle hits the spot. The tang from the yeast reduces the sugariness added in by the syrup and fruit. Plus the cardamom gives it a little warm earthy pop. It also doesn’t hurt that these are really easy to make.

There’s only so much you can say about a waffle. I suppose I could talk about how this is an ancient family recipe, handed down from deathbed to deathbed, cooked in the golden glow of hearts and souls. However, that would be a massive crock of poo. It’s a recipe for yeasted waffles. The only things Punjabis pass down generation after generation is the love for frivolity and high cholesterol. Not clear why that made me crave reshmi kebabs….maybe it’s my subconscious telling me that ab day is overrated and the only 6 pack I need in my life is a pack of 6 kebabs. Let’s be honest, that’s not really the worst idea in the world.

No real pitfalls or hurdles to watch for in this recipe, it’s incredibly straight forward. The only thing I would warn you about is that if you’re not going to use the batter immediately – let it rise in the fridge overnight, otherwise it’ll rise and collapse on you. Otherwise…happy waffling my pretties.

Looking for other sweet brekkie ideas? Try these:

Yeasted Cardamom Waffles

Course: BreakfastCuisine: Punjabi FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Resting Time

2

hours 
Total time

2

hours 

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 1/4 cups whole milk

  • 1/2 cup unsalted butter

  • 1 tbsp sugar

  • 1 tsp salt

  • 1 tbsp cardamom, ground

  • 2 1/4 tsp dry yeast

  • 2 cups all purpose flour

  • 3/4 cup whole wheat flour

  • 2 large eggs

  • 1/4 tsp baking soda

Equipment/Specialty Items

Directions

  • In a small pot over medium heat, combine milk and butter and cook till butter has just melted.
  • Stir in sugar, salt, and cardamom. Remove from heat and set aside and allow to cool.
  • In a large bowl, combine 1/2 cup warm water and yeast. Let sit until foamy, approximately 5 minutes.
  • Stir warm milk mixture to yeast.
  • Whisk in flours and cover with plastic wrap and let stand until it’s doubled in volume. Approximately 2-3 hours at room temperature.
  • Heat waffle iron.
  • Whisk eggs and baking soda into waffle batter.
  • Lightly coat the waffle iron with melted butter.
  • Cook waffles (using approximately 1/2 cup batter per waffle) until golden and crisp. *
  • Garnish and serve immediately

Notes

  • *Butter waffle iron in between batches.

Nutrition Facts

  • Serving Size: 2g
  • Total number of serves: 4
  • Calories: 735kcal
  • Carbohydrates: 109g
  • Protein: 38.4g
  • Fat: 21.8g
  • Saturated Fat: 9.6g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 219mg
  • Sodium: 11400mg
  • Potassium: 1611mg
  • Fiber: 20.9g
  • Sugar: 28.6g
  • Calcium: 235mg
  • Iron: 16mg

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