Favorite Belgian Waffles
Submitted by arks-girl
Classic yeast-raised Belgian waffles with beaten egg whites for maximum height and crispy edges. The batter rises for 45 minutes until doubled, then cooks into golden waffles with deep pockets that hold every drop of maple syrup and melted butter.
YIELD
12 servingsPREP
15 minCOOK
10 minREADY
25 minThis is the Belgian waffle recipe that turns breakfast into an event, with a yeasted batter that develops rich, almost bread-like flavor as it rises in a warm spot.
Lukewarm milk activates the yeast gently, while separated eggs do double duty: yolks add richness and color, and whites whipped to stiff peaks create the airy structure that makes these waffles so impossibly light.
Melted butter folded into the batter keeps each square tender even as the waffle iron transforms the exterior into crispy, golden latticework.
The batter should double in volume before you start cooking, which takes about 45 minutes in a warm kitchen or an hour if it’s cool.
Serve these with a pat of butter melting into those deep wells, a generous pour of maple syrup, and maybe some fresh berries if you’re feeling fancy.
Chef Tips
- Proof the batter near (not on) a warm stovetop or inside an oven with just the light on
- Sift the flour before measuring for the lightest possible texture
- These reheat better than you’d think; freeze extras and pop them in the toaster for quick breakfasts
Ingredients
Directions
Sprinkle yeast over warm milk; stir to dissolve.
Beat egg yolks and add to yeast mixture with vanilla.
Sift together flour, salt and sugar; add to liquid ingredients.
Stir in melted butter and combine thoroughly.
Beat the egg whites until stiff; carefully fold into batter.
Let mixture stand in a warm place about 45 minutes or until mixture doubles in bulk.
Use ⅞ cup per waffle.
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