This recipe combines our belgian waffle and English muffin recipes to make a puffy waffle without the bother of separating eggs and whipping egg whites.
Turn on the waffle iron. If desired for keeping waffles warm, preheat oven to 275° and put a baking sheet or cookie rack inside.
Start by letting the following proof for ten minutes in a blender:
In a medium mixing bowl combine the dry ingredients:
After the yeast has proofed, add those dry ingredients to the blender, along with:
Blend and make waffles! Cook waffles for 5-7 minutes each. Trust a timer or when the steam dwindles away, not the waffle iron lights.
Note: for the best waffles, blend the batter again before each time you pour it; this ensures that each set of waffles rises the same amount.