Yeasted Buckwheat waffles

• 2 1/4 teaspoons or 1 package active dry yeast
• 1 teaspoon sugar
• 2 cups lukewarm vanilla soy or coconut milk
• 1/2 teaspoon salt
• 1 1/2 cups whole wheat or spelt flour
• 1 cup buckwheat flour
• 2 tablespoons maple syrup
• 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 maple syrup, oil, eggs, and soda. Cook according to your waffle iron's instructions.

("yeasting" 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.) 

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