Monday, April 14, 2014

Overnight Yeasted Carrot Waffles

Overnight Yeasted Carrot Waffles

A light and fluffy waffle tinged with shredded carrots for a Spring breakfast--start it the night before, then enjoy waffles without having to wake up enough to measure the batter ingredients.

A light and fluffy waffle tinged with shredded carrots for a Spring breakfast--start it the night before, then enjoy waffles without having to wake up enough to measure the batter ingredients.


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I promise you I am not that distractible . . . Squirrel! . . . I just have so. many. recipes to share and I want to share them all now.  Easter, Passover, Grilled Cheese month, Spring--ack!  But I don't want to post more than Monday/Wednesday/Friday.  What's a blogger to do?

When I started hashtagcarrotweek last month I fully intended to share 3 recipes, take a brief break from carrots and post some other seasonal recipes, then wrap it up with these waffles.

In the meantime my girl Julie has done WaffleWeek, so I'm awfully excited to point you over to Texan New Yorker if you're intrigued with waffles and want some more options, perhaps without yeast . . .
Me and yeast, we are friends--joining forces on pizza dough and bread.  Me and cutting butter or lard or shortening to make pie crust?  Not so much.
A light and fluffy waffle tinged with shredded carrots for a Spring breakfast--start it the night before, then enjoy waffles without having to wake up enough to measure the batter ingredients.


This is not my first rodeo throwing vegetables into a waffle.  I started with Butternut Squash Waffles, continued through Sweet Corn and Blueberry Waffles, and now carrots?  Carrots.  And not just carrots.  Yeasted Carrot Waffles. Overnight Yeasted Carrot Waffles, if like me you're perkier in the evening and can assemble the batter and let it hang out in the fridge, so that all you need to do in the morning is preheat the waffle iron while your tea is steeping.


Each time I incorporate vegetables into waffle batter I find the flavor of the vegetable subtly enhances the finished product.  The result is a waffle that is familiar enough for those who just want a waffle, dammit, without all this vegetable tomfoolery, but different enough to be a unique change of pace as well.  It is a versatile waffle.

A light and fluffy waffle tinged with shredded carrots for a Spring breakfast--start it the night before, then enjoy waffles without having to wake up enough to measure the batter ingredients.

The first time I made these was for a traditional weekend breakfast.  Subsequent editions got served with fried chicken [store bought--inches of oil are like me and cutting in butter].  All good, though.  This is a flexible, flavorful, unexpected way to incorporate Community Supported Agriculture (CSA) farm share carrots into your family's meal.

For more recipes using carrots, please see my Carrot Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?


A light and fluffy waffle tinged with shredded carrots for a Spring breakfast--start it the night before, then enjoy waffles without having to wake up enough to measure the batter ingredients.
This double batch filled up an 18 cup bowl

Yeasted Carrot Waffles (recipe adapted from King Arthur Flour)

For best results, start this the night before.  Shown is a double batch, because the kids will toast any extra waffles for weekday breakfasts. This fills the trays 3 times on my square iron (12 waffles).

Ingredients


  • 12 ounces (1½ cups) milk
  • 3 ounces (6 Tablespoons) butter
  • 1 ounce (2 Tablespoons) maple syrup
  • 2 eggs (The ladies are laying like crazy--last carton I got from my neighbor was all over the place size wise. I loved it! Use large in this recipe)
  • 1 teaspoon vanilla extract
  • ½ teaspoon Baking Spice (or cinnamon/nutmeg)
  • ¾ teaspoon salt, I used kosher
  • 6 ⅜ ounces (1½ cups) unbleached all purpose flour
  • 2 ounces (½ cup) whole wheat flour
  • 1½ teaspoons active dry yeast
  • 1 ½ cups shredded carrots (finely shredded if you can, and frozen is cool too--they'll thaw)

Instructions

  1. In a large microwave safe measuring cup, combine milk and butter.  Heat for a minute or 90 seconds on 100% power until milk is lukewarm and butter is nearly melted. 
  2. Pour into a large bowl (something that fits in your fridge and comes with its own lid is ideal).  
  3. Add in the maple syrup, eggs, and vanilla.  Whisk to thoroughly combine.  
  4. Dump the salt, flours, and yeast on top, whisk a few times to begin incorporating dry ingredients, then add carrots and whisk until thoroughly combined. 
  5. Cover and place in fridge overnight (or all day long if you're doing this in the morning for dinner). It really is better with a long rest--if you don't have enough time to let it go [let it go can't hold me back anymore . . . ahem], choose a different waffle recipe, one using baking powder instead of yeast.
  6. When you're ready to bake, preheat the waffle iron of your choice and spray with a vegetable oil spray.  Add the amount recommended for your iron (mine is about ⅔ cup) and bake until done.  
  7. If you like to sit down all together, preheat the oven to 300 degrees Fahrenheit when you plug in the waffle iron, and store each completed batch on a tray in the warm oven until you're ready to serve.
  8. Serve with butter and maple syrup, serve with fried chicken and maple syrup, serve with scrambled eggs-however you like.  Like I said, they are flexible.


A behind the scenes for ya--it was awfully sunny when I fixed chicken and waffles for my daughter's lunch, so I removed the shiny cover and turned my reflector into a diffuser instead, then used a piece of foam core for reflecting.

A light and fluffy waffle tinged with shredded carrots for a Spring breakfast--start it the night before, then enjoy waffles without having to wake up enough to measure the batter ingredients.

This post is shared on Simple Supper TuesdayFresh Foods WednesdayWhat's Cookin' Wednesday, Fiesta FridayFrom the Farm Blog Hop, Clever Chicks Blog HopTasty Tuesdays

10 comments:

  1. These look and sound amazing!!! And of course thanks for the shout-out (I had actually originally wanted to do a yeasted waffle for my #WaffleWeek but time got in the way and it just didn't happen). Y'know, you could spread some sweetened cream cheese on these bad boys and have the ultimate carrot cake breakfast! I love carrots, they are so versatile. :)

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    Replies
    1. Julie,
      You're brilliant, as usual--sweetened cream cheese would rock these. I wonder about making a carrot cake waffle sandwich . . . maybe even grilled . . . something to add to the To Try list.
      Thanks!

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  2. And again I'm wishing I had a waffle maker. I definitely have carrots although not frozen CSA carrots, but you can bet I'll be freezing some this summer, along with shredded radishes.
    I've got another batch of your carrot date muffins in the works too. I took a granola break this week, which means I need your muffins.

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    Replies
    1. Meghan,
      And here I made granola this week--Wild Violet Granola--since I've started to see violets appear. I assumed that all the folks who had real weddings (not JP weddings like I did) got waffle makers. Apparently it's the wrong assumption. Time for a Bed Bath & Beyond coupon outing?

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  3. Replies
    1. Thanks, Dee! These were truly tasty, and so easy to roll out of bed and bake.

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  4. I spoke too soon...3 for 3! Breakfast too? A whole days worth of food - Delicious :) You're certainly filling us up at Fiesta Friday!

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    1. Nancy,
      I would be delighted to offer my dogs up as walking companions for anyone who wants to walk off all the food. Well, I'll offer up Vincent and Simon. Wee Oliver Picklepants, as adorable as he is, really sucks as a walking companion. His little legs can't go the speed I want, and he poops out after about 15-20 minutes.
      Thanks!

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  5. This looks like a fantastic breakfast! Thanks for linking up with What's Cookin' Wednesday!

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    Replies
    1. Karly--breakfast, lunch, dinner, you name it, it's tasty. I'm thinking I could mix it up after having my morning tea do the trick to wake me up it would lovely to have dinner all set.

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