Marionberry Waffles

Thanks to Portlandia, I can no longer think about marionberries without also dreaming of brunch. (When I say marionberry I am not referring to the former DC mayor but I am thinking of Portlandia's mayor...) Too many hours spent waiting for a table at Fisherman's Porch with Fred and Carrie results in insatiable cravings for Sunday brunch and Marionberry Waffles. For faster service, whip up the batter Saturday night and store in the fridge.

I added about half a cup of marionberry preserves to this hardy yeast waffle batter, and dolloped the cooked waffles with more marionberries, lots of butter, and maple. I might even wait a few hours in line for these but I don't have to and neither do you.

Yeast Waffles
1 cup half and half
1/2 cup yogurt
6 tablespoons melted butter
2 eggs
1 cup whole wheat flour
1 cup all-purpose flour
3 tablespoons brown sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons yeast
3/4 teaspoon salt
Zest from one lemon

Combine all ingredients and place in refrigerator overnight. Remove from refrigerator about an hour before serving and give the batter a quick whisk.

Prepare waffle iron. Add about 1/2 cup batter to hot iron and cook until waffle is puffed and golden. Recipe makes 5 to 6 waffles.