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How To Make Fun Belgian Waffles
2 1/2 cups All Purpose Flour
1/2 cup sugar
1 tsp kosher salt
2 cups milk
1 packet (2 1/4 tsp) active dry yeast
4 oz unsalted butter
2 large eggs, separated
1/2 tsp vanilla extract
Making authentic Belgian Waffles takes a little more time than a batch of regular waffles but it's well worth the effort! Instead of using baking soda as a rising agent, Belgian Waffles use yeast, creating a lighter fluffier batter.
Don't want to get up early to start the waffles? Make the batter the night before and it'll be ready and waiting for an easy breakfast!
1. In a large, non-metallic mixing bowl, whisk together flour, sugar and salt until blended. Set aside.
2. In a medium saucepan, heat milk over medium-high heat for about one minute until warm.
3. Pour about 1/2 cup of warm milk into a small glass bowl. Sprinkle yeast over the top, cover bowl with plastic wrap and set aside for ten minutes, until yeast starts bubbling.
4. While yeast is activating, melt butter in a small sauce pan over medium heat. Be careful to not boil or burn the butter. Set aside to cool.
5. Pour the yeast mixture back into the rest of the warm milk and add egg yolks and vanilla. Whisk gently until mixed then slowly whisk in cooled butter until blended.
6. Whisk the milk-yeast mixture into the dry ingredients. Do not over mix, some lumps in the batter are fine.
7. Using a hand or stand mixer, whisk egg whites until soft peaks form. Gently mix stiffened egg whites into the batter.
8. Cover the bowl with a damp towel and let batter rise at room temperature until it has doubled in size (about an hour).
9. Once your batter has risen you can begin making your waffles (or you can store batter in the fridge for up to 12 hours)!
10. Preheat the waffle iron and oil it before each batch. Your batter will be goey and airy after rising, stir it gently just before making your waffles.
11. Pour batter evenly into waffle iron and cook until golden brown.