1 package dry yeast
Crispy Belgian Waffle
2 cups lukewarm milk
4 eggs, separated
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter
1. Place 2 cups milk in a large bowl and put in the microwave for 30 seconds or until it feels warm to the touch.(115 – 120 degrees)
2. Sprinkle yeast over warm milk; stir to dissolve.
3. Separate egg whites from yolks. Place whites is a deep bowl.
4. Add yolks and vanilla to the milk mixture and combine .
5. Melt butter. 1 stick of butter in a micro save bowl ( 30 seconds).
6. Sift together flour, salt, and sugar.
7. Beat egg whites with an electric mixer until stiff.
8. Add flour to the egg mixture and combine.
9. Stir in melted butter.
10. Carefully fold in stiff eggs whites to the mixture.
11. Let mixture stand in a warm place about 45 minutes or until batter doubles.
12. Heat belgian waffle iron, spray lightly with cooking spray and add about 3/4 -1 cup mixture to iron.
13 Cook according to your iron’s directions. Makes about 4-6 waffles
This recipe takes some time to make, but it is well worth the effort if you like belgian waffles. I have tried many recipes before this, but the one that came with my waffle iron has proved to be the best. The problem with it was how the recipe was written. Hopefully this version will save you a little time. I love this waffle with fresh blueberries in each nook and cranny smothered with PURE maple syrup. This recipe is for you, Ryan!
Yeast needs warmth, moisture and food to grow. If the milk is too hot, or not hot enough, the yeast will either die or not become activated. If you don’t have a thermometer, run your hand under hot water (not scalding) from you sink. This will give you an idea of about how hot the milk should be.
Separate the eggs, being careful not to get any egg yolk in the egg white. Egg yolk is fat and the whites won’t reach full volume with yolk present.There are 3 stages in beating egg whites: foamy, soft peak and stiff peak. Foamy looks like soapy water, soft peak ( when you lift the beaters the peaks fall over) stiff peak (the peaks will stand straight up). You could actually OVER beat the egg whites. They will be dry and fall apart. If this is the first time you are making the waffles and you eggs aren’t right, don’t worry. The waffles just won’t be as light – the batter will still work.
Gently fold in the egg whites into the flour mixture. You spent so much time getting the egg whites right you don’t want to lose the volume.
I chunked this recipe so that you could tell if the yeast is working. The yeast needs time to feed – you WILL be able to tell if the yeast is working.
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