Belgian Waffles


Belgian Waffles
2-1/4 tsp. yeast
¼ cup warm milk
3 egg yolks
2-3/4 cups warm milk
¾ cup butter, melted
½ cup sugar
1-1/2 tsp. salt
2 tsp. vanilla extract
4 cups flour (can substitute 1 cup whole wheat flour)
3 egg whites
Dissolve yeast in ¼ cup warm milk. In a large bowl, whisk together the egg yolks, ¼ cup milk, and melted butter. Stir in yeast mixture, sugar, salt, and vanilla. Stir in the remaining 2-1/2 cups milk alternating with the flour. Beat the egg whites until they form soft peaks and fold into the batter.

Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour. Bake in a waffle iron, using about ½ cup batter per waffle. It makes a lot of waffles.

This recipe can be made the night before and put in the fridge. The cold batter makes thicker, heavier waffles, but they still taste great.

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