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.
- 3 1/2 c
- all purpose flour
- 5 tsp
- instant yeast
- 2 c
- whole milk, separated into 1 cup portions
- 1/2 lb
- 2 Tbsp
- 2 tsp
- pure vanilla extract
- 1 tsp
How to Make Belgian Waffles
- 1Heat 1 cup milk until it is lukewarm. Mix in yeast and leave standing.
- 2Melt butter BUT do not overheat. As soon as it is melted STOP.
- 3Separate egg yolks from whites. Set aside yolks & beat whites until it looks like snow.
- 4In a very large bowl, add flour, sugar, vanilla & salt
- 5Make a hole in the middle of the flour mixture and fill it with the melted butter, milk with dissolved yeast and egg yolks.
- 6Mix 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.
- 7Gently blend the beaten egg whites into the batter and stop mixing.
- 8Leave 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.
- 9When 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.