Saturday, April 28, 2012

Belgian Waffles

I have had a major hankering for waffles lately. Because my craving did not subside for over a month, I went out and bought a professional waffle maker. I didn't just buy your run of the mill maker because I don't like thin waffles. I like them thick baby! And thick is just what I got!

Every Sunday morning, we have a special traditional breakfast. This breakfast usually includes Old Fashion Pancakes, bacon and scrambled eggs. Now we can switch it up each weekend!

Now, a forewarning, this recipe takes a very long time! I started at 9:00 and we didn't eat until 11:30! So plan ahead. This is one of the good reasons why you should read directions before starting a recipe!

1 1/2 C water
2 1/4 tsp active dry yeast (one packet)
3 C sifted flour
1/4 tsp salt
3 large eggs separated + 1 egg white
1/3 C sugar
1 1/2 C whole milk
8 T unsalted butter, melted and cooled
2 tsp veggie oil
2 tsp vanilla

1. Heat 1/2 of the water to lukewarm. Dissolve the yeast in the water with a pinch of the sugar from the recipe; let stand 5-10 minutes, until the mixture begins to foam.
2. 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 mix. Stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla. Stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
3. 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.
4. Preheat waffle maker and follow your waffle maker instructions accordingly. 


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