My family loves waffles. In particular, we love the light, flaky
belgian style waffles. I have tried many recipes, but the texture
combined with the yeast, give this waffle a great light and airy
taste. This is a perfect breakfast for a sleepy Saturday morning or a
mid morning brunch.
They do take quite a bit of work, but are worth it. If you decide to
give this one a whirl, make sure you have plenty of time. The yeast
needs to rise- just like when you are baking bread. I typically double
this batch and freeze the leftovers. You can break them into four
quarters and freeze - they fit perfect in the toaster. If you are
short on time, you can prepare the batter the night before - then let
it slow rise in the fridge.
3 cups warm milk
3/4 cup melted butter (cooled)
1 package active dry yeast
3 eggs - separated to yolks and white
1/2 cup white sugar
1.5 teaspoons salt
2.5 teaspoons vanilla extract
4 cups all-purpose flour
1. In a bowl, dissolve yeast in 1/4 cup warm milk.
2. In a large bowl, whisk egg yolks, 1/2 cup of milk and melted
butter. Mix in the yeast/milk mixture, vanilla, sugar and salt. Slowly
stir in the remaining milk and flour, alternating between the flour
and the milk, using 1 cup of flour at a time. Let sit.
3. In a separate bowl, beat the egg whites until they form foamy
peaks. The peaks should be light and fluffy. Once fully beat, fold
into the batter mixture. Cover the bowl and allow to rise for 45 mins
until 1 hour in a warm place. (Alternative - you may make this the
night before and allow to slow rise in the refrigerator).
4. Place batter in a preheated waffle iron per manufacturer instructions.
5. Serve with fruit, maple syrup or powdered sugar.
If freezing, let fully cool to room tempera