Recipe by gsulleng
Love to cook from scratch, so when I purchased a Belgian waffle maker I searched for the perfect authentic recipe and combined a couple to come up with this. My family continuously asks for it....yummy good with strawberries and whip cream or just warm maple syrup.
Top Review by Marie Nixon
This was the first recipe I made with my new Waring Pro Belgium Waffle maker. I made a half recipe which gave me 4 waffles. I let the batter sit in the refrigerator overnight. In the morning, the batter had rose quite high so I stirred it down and made sure the batter was mixed together. The result was a very light and airy waffle. It was not a crispy dense waffle. That was ok because it tasted good. It just wasn't what I was expecting.
- 1 package active dry yeast, 1 tablespoon
- 1⁄2 cup warm milk (100 to 105 degrees)
- 2 cups flour
- 1⁄4 cup granulated sugar
- 1⁄4 teaspoon salt
- 8 tablespoons butter, melted and cooled
- 1 1⁄4 cups warm milk
- 1⁄2 teaspoon vanilla extract
- 2 eggs, separated
Directions See How It's Made
- Sprinkle yeast over the 1/2 cup warm milk in a small bowl; set aside about 5 minutes to soften.
- In a large bowl, mix together flour, sugar and salt.
- Lightly beat the egg yolks with a fork.
- In a small bowl mix melted butter, 1 1/4 cup warm milk, vanilla, egg yolks.
- Add the butter, milk, vanilla, egg yolks to flour mixture. Mix until smooth.
- Beat egg whites until soft peaks form.
- Stir in the yeasted milk.
- Fold egg whites gently into batter.
- Leave it out on the counter until doubled in volume, then bake.
- The flavor is better if refrigerated overnight.