I always love to cook up something special for breakfast on Christmas morning. But I love my sleep even more, so I tend to prepare my favorite breakfast recipes the night before rather than the day of. I often joke that sleeping is my superpower ( I can sleep anywhere and I can sleep a lot); the probability that I’ll wake up early enough to cook breakfast for everyone else is pretty slim. Accordingly, the batter for these yeast waffles must be made the night before so that the the batter can rise overnight. In the morning, simply plug in the waffle maker, stir the sugar and baking soda into the batter, and soon enough you’ll have a platter full of crispy waffles.
White rice flour (which is readily available at grocery stores) adds a crispy crust to the surface of the waffles, while the yeast causes them to become airier than traditional waffles. To make chocolate chip waffles (which all chocolate lovers should do, in my opinion), add ~ 1½ cups of the batter to the waffle iron, sprinkle with chocolate chips (~⅓ cup for a 9”x9” waffle), and finally top it all off with enough batter to partially cover the chocolate chips. Both mini and regular chocolate chips work well (I’ve tried both), but I think I prefer the mini chips because they melt better. My absolute favorite is shards of chopped bittersweet chocolate, but I don’t recommend using them unless you have enough extra time to really clean your waffle iron as the chocolate shards stick. Read more.