Blueberry Yeasted Waffles (HAPPY BIRTHDAY TO ME AND MY BLOG!)

Thank You God for this beautiful day!

Really it is beautiful.  I'm seeing beyond the rain and gray sky because it's my birthday, today  I'm 24 years old!
Also today, my beloved Sweet Potato Soul turns 1 year old!
I cannot believe it's been a whole year since I started this blog.  At first it was just a way to share my passion for food, and share fun recipes.  Starting Sweet Potato Soul is one of the greatest gifts I have ever given myself.  It, along with some serious soul searching, has turned my life around.  I want something different for myself than I ever dared admit.  I want to have a career in food, on TELEVISION.  I want to write about food, and take photos of it.  I want to travel the world tasting the best healthful cuisine other cultures have to offer.  Before starting my blog, food was just a hobby that contained all of my passion.  Now I'm ready to let my passion take me on a journey more exciting than any I'd ever thought imaginable!

I've started a tradition of making myself a fabulous birthday breakfast every year.  Last year I made these lovely cornmeal pancakes ("Jenné cakes") with an apple and sweet potato coulis.  Today I threw together some blueberry yeasted waffles to celebrate my new year.

I found this recipe for yeasted waffles by Marion Cunningham on The Amateur Gourmet blog.  I had been in search of the perfect waffle recipe ever since I purchased my Cuisinart waffle iron, and had never heard of yeasted waffles.  I decided to try this recipe for the same reason Adam of The Amateur Gourmet chose to make them.  In the book Spoon Fed  by Kim Severson--where the recipe is originally found-- Kim says, "You make it with yeast, so a stay overnight in the refrigerator helps it develop a kind of malty flavor. They come out of the waffle iron crisp and airy."

And that sold me! Malty waffles that are crisp and airy; just what I was looking for.  They aren't crisp like a cracker, but fluffy inside.  When topped with syrup or blueberry syrup they soak up the liquid without becoming soggy, and are even more appealing. 

To put add my special touch, I folded blueberries into the batter right before the waffleizing began.  They are indeed divine, and so malty.  The recipe calls for very little sugar, but the malty flavor from the yeast adds the perfect sweetness.
I plan on making these waffles for years to come, each time perhaps I'll add another little Jenné touch.  I'm thinking pecan peach waffles next time; after all, I am a Georgia Peach.

In the 2nd year of Sweet Potato Soul expect exciting recipes that will inspire you to cook, eat and be happy : )
Oh, and Sweet Potato Soul cooking videos will make their debut on this site very very soon!

Blueberry Yeasted Waffles 

makes 8-10 waffles

(recipe from Spoon Fed by Kim Severson, taken from The Amateur Gourmet blog. My changes are shown in {}. The batter must be made the night before and left out on the counter to allow yeast to work. This recipe can be halved to make 4-6 waffles. The waffles freeze very well, just wrap them in plastic wrap, put in a freezer bag and warm in a toaster oven when desired. This recipe is not suitable for Belgian waffles)

1/2 cup warm water
1 package active dry yeast
2 cups milk, warmed (not too hot; you don't want to kill the yeast. Just warm enough to be about body temperature)
1/2 cup butter, melted (let cool a bit so, again, you don't kill the yeast)
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 eggs
1/4 teaspoon baking soda

{1 1/2 cups frozen blueberries, thawed}

1. Use a rather large mixing bowl--the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand for 5 minutes, until yeast dissolves.

2. Add the milk, butter, salt, sugar and flour to the yeast and beat until smooth and blended.

3. Cover the bowl with plastic wrap and let stand overnight at room temperature.

4. Just before cooking the waffles, beat in the eggs, add the baking soda and stir until well mixed. {Fold in 1 1/2 cup of blueberries} The batter will be very thin.

5. Cook on a very hot waffle iron, adding about 1/3 cup batter per grid. Do not use a Belgian waffle maker. Bake until the waffles are golden and crisp to the touch.