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Classic Belgian Waffles

Classic Belgian Waffles


1 1/2 cups water
2 1/4 teaspoons (one packet) active dry yeast
3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated + 1 egg white
1/3 cup sugar
8 tablespoons unsalted butter - melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 1/2 cups whole milk

Cooking Instructions

Heat half of the water to lukewarm, 105 F - 110 F. Dissolve the yeast in the water with a pinch of the sugar from the recipe; let stand 5 to 10 minutes until the mixture begins to foam.

Put the flour and salt into a large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil and vanilla; stir until the mixture is smooth.

Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.

Preheat the Waring Pro Belgian Waffle Maker on setting #4. Use a heat-proof spatula to spread the batter evenly over the grids. After cooking, waffles can be kept warm in a 200 F oven arranged on a baking sheet.

Makes 10 waffles.

Recipe courtesy of Waring.

Equipment List

Mixing Bowls
Measuring Spoons
Hand Mixer
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