Belgian Waffles

We tried a couple of different recipes for our waffle party and this one was the favorite. They are light and fluffy and are great thick or thin, depending on the size of your waffle maker.

I still think even the best waffle recipes are made better by the best toppings: syrup, strawberries, and whipped cream. Get more toppings ideas from my Waffle Party.

 Even thin, these were delicious! For thicker waffles, use a a real Belgian waffle maker.

Belgian Waffles
recipe courtesy 

1 (.25 ounce) package active dry yeast
1/4 cup warm milk
3 egg yolks
2 3/4 cups warm milk
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. 

In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. 

Preheat the waffle iron. Spray with nonstick and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep in a warm place. 


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