Raising pancakes and waffles with yeast is an old American tradition that predates the invention of baking powder. The overnight proofing develops the flavor of the flours, and the yeast ensures lightness even for heavier grains. The batter keeps well, covered and refrigerated, for several days.

　　Try these waffles with Quince Applesauce Mushrooms

Ingredients

　　2 1/4 teaspoons or 1 package active dry yeast

　　1 teaspoon sugar

　　2 cups lukewarm milk

　　1/2 teaspoon salt

　　1 1/2 cups flour

　　1 cup buckwheat flour

　　2 tablespoons sugar

　　5 tablespoons canola oil or butter, melted

　　2 eggs, beaten

　　1/2 teaspoon baking soda

　　In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.

　　From Vegetarian Cooking for Everyone by Deborah Madison. Copyright © 2007 by Deborah Madison. Published by Broadway Books. All Rights Reserved.Deborah Madison's Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.