Belgian Waffles

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1 pkg. yeast (1 Tablespoon)
2 cups lukewarm milk (2 cups warm water and 6 Tablespoons milk powder)
4 eggs, separated
1 teaspoon vanilla
2 ½ cups bread flour
½ teaspoon salt
1 Tablespoon sugar
½ cup melted butter or margarine

Sprinkle yeast over warm milk; stir to dissolve. Beat eggs yolks and add to yeast mixture with vanilla. Mix together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. In another bowl, beat the egg whites until stiff. Carefully fold into batter. Let mixture stand in warm place about 45 minutes or until doubled. Use ⅞ cup mix per waffle in a Belgian waffle iron – less in regular waffle iron. Yield: 5 Belgian waffles. Best results with true Belgian waffle iron.