Crisp beyond belief, airy and light, these waffles are the whole package. You can make them the night before and let the batter have a long slow rise (for extra flavor) or allow only a 1 hour rise and still have incredible golden waffles. These freeze a dream and the recipe can be easily double or even tripled.
Place the warm water in a large bowl and sprinkle the yeast over the surface. Allow to rest in a warm place 8-10 minutes
Whisk in the rest of the wet ingredients except for the aquafaba. Your aquafaba should be thick. Reduce aquafaba from a can by about 25% to get the correct viscosity.
Once the wet ingredients are incorporated whisk in the flour, sugar and salt. You will have a very runny batter. Cover and leave in a warm place for 1 hour.
If you are letting it rise over night then place it in the fridge after it has risen for one hour. If you are making waffles the same day then leave the batter out.
The next day remove the batter from the fridge and allow to come to room temperature about an hour.
Instructions for finishing the batter whether you are making the same day or have waited overnight.
Plug in your waffle iron.
Reduce aquafaba from a can by about 25% to get the correct viscosity. Whisk the aquafaba until frothy (about 3-4 minutes) and stir it gently into the batter. Sift the baking soda over the top of the batter and mix gently but thoroughly.
Cook according to your Waffle irons instructions. I use 1/2 cup of batter in each square of my iron. The recipe makes 2 1/2 batches or 10 individual waffles. I find these are best when cooked till dark golden brown.
Freeze any extras and reheat them in the oven.