Ingredients
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2 1/4
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1/4
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3
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3/4
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1/2
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3/4
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1 1/2
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4
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-
-
-
-
-
-
Directions
Belgian Waffles,True Belgian waffles use yeast to get their signature airy interiors. Try this authentic version with whipped cream and strawberries or a simple dusting of powdered sugar. Found this recipe at About.com under the french food recipes.,Fluffiest, lightest Belgian waffles we have had yet. I was put off by the extra step of beating the egg whites until stiff, but I decided to go with it. I think I got a little yellow in the whites, so they got very foamy but didn’t beat up. I folded them in anyway, and it still worked! It made 7 large waffles, and I cooked each about 3 min. 15 sec. WARNING: You won’t need much syrup with these waffles, since they are so light. These go in my recipe box.,Made these when we had overnight guests, & our breakfast was absolutely delicious ~ Well worth the effort to make ’em! I did my usual topping of light corn syrup, but also had a homemade blueberry/marionberry combo syrup for the others to try! I’ll be keeping this recipe around for sure! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
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Steps
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1
Done
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In a Small Bowl, Dissolve the Yeast in 1/4 Cup Warm Milk. Beat the Egg Whites Just Until Stiff Peaks Form. in a Large Bowl, Mix Together the Egg Yolks, 1/4 Cup of the Remaining Milk, the Melted Butter and the Sugar. Add the Yeast Mixture, Salt, Vanilla, and Then Alternate Between the Flour and Remaining Milk. Gently Fold the Egg Whites Into the Waffle Batter. Cover the Batter Without Touching It, and Then Set It in a Warm Place to Rise Until It Doubles in Volume, About 1 Hour. Cook in a Waffle Iron According to Manufacturers Instructions. |
