Perfect Belgian Waffles
This recipe makes about nine 7-inch round waffles or about sixteen 4 1/2 x 4 1/2 inch waffles.
- 1 1/4-ounce package active dry yeast
3 cups warm milk
3 egg - separated
3/4 cup butter
2/3 cup sugar
2 teaspoons vanilla extract
1 and 1/2 teaspoons salt
4 cups all-purpose flour
Note: The milk should be 110 degrees for best results.
In a small bowl or cup, dissolve the yeast in a 1/4 cup of the warm milk. Let it stand until it's creamy - about 10 minutes.
Melt the butter in a sauce pan (or in the microwave on low). Remove from heat and let it set until it's about the same temperature as the milk.
In a large bowl, beat the egg yolks. Add 1/4 cup of warm milk and the melted butter and mix well. Stir in the yeast mixture, sugar, vanilla and salt.
Stir in the flour alternately with the remaining milk.
In a separate bowl (preferably glass), beat the egg whites until soft peaks form. Gently, fold the egg whites into the batter.
Cover the bowl tightly with plastic wrap and let the batter rise for 1 hour.
Cook according to the manufacturer's instructions for your waffle iron (be sure to preheat the iron before making any waffles).
This is a good make-the-night-before recipe. Refrigerate the batter and use within 12 hours.
Extra waffles can be frozen. Wrap them tightly in plastic wrap. For best results, reheat in the oven at 350 degrees for about 10 minutes.
Authentic Belgian waffles are made with yeast and require a bit more time... but most people think it's well worth the extra effort.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 1999. Submitted 3/4/2007.