Yeasted Blueberry Waffles
These flavourful blueberry waffles are light and crispy on the outside, yet soft and moist on the inside. They reheat beautifully over a campfire for an easy breakfast.
- Pick a large bowl, keeping in mind that the batter will double in size as it rises. Pour water into the bowl and sprinkle yeast over it. Let sit for 5 minutes, then whisk to combine.
- In a separate bowl, combine oil, milk, salt, and sugar. Make sure that the mixture is lukewarm - not hot, otherwise it could kill the yeast. Add to the large bowl with the water. Add flour and stir until a thick batter forms and no flour streaks remain.
- Cover the bowl with plastic wrap and leave on the counter to rise overnight.
- The next morning, preheat your waffle iron, then whisk the eggs and baking soda into the batter until completely combined. Gently fold the blueberries into the batter.
- Pour the required amount of batter for your waffle iron (usually around two cups, depending on the model) and cook according to your waffle iron's directions until golden brown. Place on a wire rack to cool completely.
- Place the cooled waffles into freezer bags and put them in the freezer for a few minutes before sealing the bags. Letting the waffles firm up first prevents them from squishing when the bags are sealed. Waffles will keep in the freezer up to three months.
- Pack the frozen waffles in your cooler along with some maple syrup and lactose free butter. To reheat over the campfire, allow the fire to burn down to the hot coals, then place the waffles on a grill over the fire. Allow the waffles to toast on one side before flipping to the other side. Once they have heated through and are crispy on the outside, immediately serve waffles with lactose free butter and syrup.