Belgian Waffles Recipe

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Belgian Waffles

Patti Petty

By
@PattiPetty

With my fondness for yeast breads this recipe was a *must* for me to try. They are like no other waffle I have ever eaten. There is only one drawback to them--my inability to control myself!
If this looks like too much batter for your family please consider cooking them, cooling the "extras" on a rack, wrapping in clear plastic wrap and freezing. When needed, pull one out and sit right on the oven rack at 400 degrees until it is hot enough for you.


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Rating:

Serves:

9 waffles

Prep:

35 Min

Cook:

35 Min

Method:

Bake

Ingredients

3 1/2 c
all purpose flour
5 tsp
instant yeast
4
eggs
2 c
whole milk, separated into 1 cup portions
1/2 lb
butter
2 Tbsp
sugar
2 tsp
pure vanilla extract
1 tsp
salt

Directions Step-By-Step

1
Heat 1 cup milk until it is lukewarm. Mix in yeast and leave standing.
2
Melt butter BUT do not overheat. As soon as it is melted STOP.
3
Separate egg yolks from whites. Set aside yolks & beat whites until it looks like snow.
4
In a very large bowl, add flour, sugar, vanilla & salt
5
Make a hole in the middle of the flour mixture and fill it with the melted butter, milk with dissolved yeast and egg yolks.
6
Mix while adding the remaining milk, a little at a time. The amount of milk will be enough to make the batter really thick--think of pancake batter and then make this a bit thicker.
Mix well enough to have no lumps.
7
Gently blend the beaten egg whites into the batter and stop mixing.
8
Leave the dough/batter to rest and rise at room temperature until the volume doubles or even triples. The minimum wait should be 1 hour, but for the best waffles leave it at least 5 hours or even overnight.
9
When ready to cook, be sure waffle iron is VERY hot and sprayed or oiled to prevent sticking.
I think you will agree with me that these waffles are well worth the wait for the rising.

About this Recipe

Main Ingredient: Bread
Regional Style: Southern
Other Tag: For Kids