You have a craving for homemade waffles, but when you make them you realize that you have run out of baking powder. Don't panic. Whether you are vegan, eat gluten-free foods or a lover of the classic batter with butter, there are many recipes that allow you to give up traditional yeast. If you're not willing to compromise, you can mix baking soda and cream of tartar to make a preparation that you can use instead of yeast.
Ingrediants
with Brewer's Yeast:
(for 8 waffles)
- 120 ml of hot water
- 15 g of activated powdered brewer's yeast
- 120 ml of melted butter
- 500 ml of whole or semi-skimmed milk
- 5 g of salt
- 400 g of flour 00
- Half a teaspoon of baking soda
- 2 eggs
- 30 g of sugar (optional)
with Butter and Milk Derivatives:
(for 6 waffles)
- 200 g of flour 00
- 5 g of salt
- Half a teaspoon of baking soda
- 1 egg
- 100 g of granulated sugar
- 30 g of butter
- 30 g of lard
- 60 ml of milk mixed with 60 ml of cream
- 120 ml of pure milk
- 60 ml of buttermilk
- A pinch of vanillin
Vegan and Gluten Free Batter:
(for 4 waffles)
- 700 g of hulled, unroasted and wholemeal buckwheat
- 700 ml of water
- 60 ml of apple cider vinegar
- 60 ml of liquefied coconut oil
- 40 g of tapioca starch
- 6 drops of liquid stevia
- 7 g of cinnamon
- 7 g of sea salt
with the Substitute of Yeast for Desserts:
- 2 parts cream of tartar
- 1 part of baking soda
- 1 part cornstarch (optional)
Steps
Method 1 of 4: with Brewer's Yeast
Step 1. Mix the brewer's yeast with the water
Use a large bowl to combine 120ml of water with 15g of activated powdered brewer's yeast and stir until the yeast has dissolved.
Step 2. Pour the butter with milk and salt into a separate bowl
First, melt 120 ml of butter in the microwave or on the stove, transfer it to a bowl, add 500 ml of milk and 5 g of salt; if you love sweeter waffles, you can add 30 g of sugar. Stir until you get a uniform liquid.
Step 3. Combine the contents of the two bowls
Wait for the hot ingredients to become lukewarm and then pour them into the mixture of water and yeast; again, mix until a homogeneous mixture is obtained.
Step 4. Add the flour
Once all the liquid ingredients are blended, pour in 400 g of flour, stirring vigorously to obtain the dough; continue until there are no more traces of dry flour.
Step 5. Let the mixture rise
Seal the container with an airtight lid or cling film and wait a whole night; meanwhile, the dough doubles or even triples its volume.
Step 6. Add the eggs and baking soda
Once the dough has risen, beat two eggs until they reach a homogeneous consistency and pour them into the mixture together with half a teaspoon of baking soda; work the ingredients with a whisk or a whisk until they are perfectly incorporated.
Step 7. Prepare the waffles
Grease the griddle with a thin layer of seed oil to prevent the batter from sticking, and heat it to the optimum temperature. Take an eighth of the batter, transfer it to the griddle and cook for about four minutes; this dose allows you to get a treat.
The plate temperature may vary according to the model, adjust the cooking times accordingly
Method 2 of 4: with Butter and Dairy Products
Step 1. Combine the dry ingredients, except the sugar
Pour 200g of flour, 5g of salt, and half a teaspoon of baking soda into a bowl and mix to combine.
Step 2. Blend the wet ingredients and sugar
Start by beating the egg in another medium-sized bowl; then add 100 g of granulated sugar, 30 g of softened butter and 30 g of lard. Work the ingredients with an electric mixer until they are smooth and fluffy. Add 60 ml of milk mixed with the same amount of cream, 60 ml of buttermilk and 120 ml of pure milk, without forgetting the pinch of vanillin; keep stirring to blend the mixture.
If you are preparing the batter in advance, cover the bowl with a lid or plastic wrap before placing it in the refrigerator
Step 3. Prepare the waffles
First, lightly grease the plate with a little seed oil to prevent the cakes from sticking; wait for the appliance to heat up to the optimum temperature and pour 80-120 ml of batter into it using a ladle. Close the plate and cook for 3-4 minutes.
The plate temperature may vary according to the model, adapt the cooking times accordingly
Method 3 of 4: Vegan and Gluten Free Batter
Step 1. Soften the peeled buckwheat
Transfer 700g of cereal to a large bowl; in a kettle or in a pot, heat enough water to completely cover the grain and leave it submerged in 7-10 cm of liquid. When the water reaches 27 ° C, pour it into the bowl; add 60 ml of apple cider vinegar and let the cereal soak for 8-24 hours.
Step 2. Filter the buckwheat
Once softened, pour the contents of the bowl into a sink through a sieve to get rid of the mixture of water and vinegar; rinse the cereal, wait for it to drain and pour it into a blender on high speed.
Step 3. Blend it with the remaining ingredients
Add 700ml of water, 60ml of liquefied coconut oil, 40g of tapioca starch, 6 drops of stevia, 7g of cinnamon and the same amount of sea salt. Pulse the appliance until you get a smooth batter.
If necessary, blend the coconut oil by heating it in a saucepan
Step 4. Prepare the waffles
Grease the inside of a waffle iron with a little seed oil to prevent the cakes from sticking; preheats the appliance to the optimum temperature. Transfer approximately 250ml of batter to the griddle using a ladle and cook for 3-4 minutes.
The plate temperature varies from one model to another, so it changes cooking times as needed
Method 4 of 4: with the Baking Yeast Substitute
Step 1. Mix the cream of tartar with the baking soda
To prepare 9 g of leavening agent, mix 6 g of cream of tartar and 3 g of baking soda in a 2: 1 ratio; work the powders with a whisk until they are combined well.
If you wish, you can add 3 g of cornstarch
Step 2. Place the mixture in an airtight container
If you plan to cook baked goods later or if you have leftovers left, use an airtight container for storage, preventing it from coming into contact with moisture so the powders don't clump; transfer the bowl to the refrigerator.
Step 3. Test the old baking powder before using it
If you've left it in your pantry or kitchen cabinet for a while, make sure it's still active. Heat some water in a saucepan until the steam begins to release. Sprinkle a little powder in the water, if it starts to fizz on contact, it is still active; if not, you need to prepare a new leavening agent.
