Buttermilk Belgian Waffles
I like this recipe because it makes yeast waffles that don't require hours of resting the batter as many similar recipes do. With just 40 minutes of resting, the amount of batter increased in volume and the texture was very light. As the waffles cooked, they smelled yeasty. But they didn't taste yeasty. You could definitely taste distinctive buttermilk in each bite. I cooked these waffles on the highest setting so that they'd be nicely crisped on the outside. The insides were very light and airy. (This recipe was submitted in 2009. It was tested and photographed in March 2014.)
- 4 medium eggs
1 packet of dry yeast
2 and 1/2 cup of flour
2 cups of luke warm buttermilk
1/2 cup of melted butter
1 Tablespoon of sugar
1 teaspoon of vanilla
1/2 teaspoon of salt
How To Make Buttermilk Belgian Waffles
Sift together the flour, sugar and salt in a bowl and set aside.
In a separate bowl dissolve one yeast packet in luke warm buttermilk. Separate 4 eggs, keeping the egg whites in a separate bowl. Egg yolks should be beaten and then mixed with the buttermilk and yeast mixture and add the vanilla here too.
Add the flour mixture to the egg yolk/buttermilk mixture and stir. Then stir in the melted butter. Now beat the egg whites until they are stiff and "peaked" and then fold them into the batter. Let the batter sit 20 - 45 minutes.
Scoop about a 1 to 1 1/2 cup in the the Belgian waffle iron. Batter is thick so it is easy to spread along the iron. I have a flip top so it's about 2 minutes baking each side.
Cooking Notes From Mr Breakfast
For the waffles you see pictured here, I used a Cuisinart 4-Slice Belgian Waffle Iron. For each set of 4 waffles, I used about 1 and 3/4 cup batter. Once the batter was poured on, I quickly spread it over the dimpled plates with a spatula. This recipe produced enough batter to make 12 waffles.
These waffles come extremely high, great texture, and melt in your mouth. Serve topped with whatever you prefer.
Mr Breakfast would like to thank RunningFool for this recipe.
Recipe number 2652. Submitted 11/3/2009.