- packing dry yeast - 1 piece (2 1/2 teaspoons)
- sugar - 3 items. spoons
- warm milk - 2 cups
- melted butter - 1/2 cup
- flour - 1 1/2 cups
- buckwheat flour - 1/2 cup
- eggs - 2 Pieces (large)
- soda - 1/2 teaspoonfuls
- salt - 1/4 teaspoons
- vanilla extract - 1 teaspoon
- oil in a waffle iron spray - To taste
- cinnamon - 1 teaspoon
- banana - 3 pieces
- maple syrup - 1 1/4 Cups (warm)
- vanilla yoghurt - 1 1/2 cups (optional)
- frozen blueberries - 1 1/2 Cups (blueberry sauce)
- water - To taste (blueberry sauce)
- sugar - 1/8 Cups (blueberry sauce)
- cornstarch - 1 teaspoon (blueberry sauce)
1. Sprinkle yeast and 1 tablespoon of sugar in a bowl. Pour 1/2 cup of warm water. Stir and allow to stand until the formation of foam, about 8 minutes. 2. Add milk, butter, flour, and then beat until homogeneous. Cover the bowl with a plastic wrap and allow to rise at night at room temperature (for slightly acid wafers) or in the refrigerator (for sweet wafers). 3. In the morning, preheat the oven to 93 degrees and place 6 plates on a baking sheet. Preheat the waffle iron. Add eggs, soda, salt and vanilla extract into the dough, whisk until smooth. 4. Sprinkle the waffle iron in the spray. Pour 3 / 4-1 cup of dough over a hot waffle iron. 5. Fry until the waffle is well browned, 4 to 5 minutes. Put the finished waffle on a plate on a baking sheet in the oven. Repeat with the remaining test. 6. Meanwhile, in a small bowl, mix the remaining 2 tablespoons of sugar and cinnamon. Heat the blueberries in a saucepan over medium heat. Add sugar, a little water and cornstarch. Cook, stirring occasionally until the sauce thickens. It takes less than 10 minutes. 7. Pour wafers with blueberry sauce and serve with bananas, maple syrup, sugar and cinnamon and vanilla yogurt.
Servings: 10