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