These yeast-leavened waffles are light and chewy and have the wonderful aroma of fresh-baked bread.
Ingredients
2½ cups flour
3 Tbsp sugar
1½ tsp yeast
1¼ tsp salt
2 cups very warm milk (120-130 degrees to activate the yeast)
3 large eggs, separated
⅓ cup butter, melted
1 tsp vanilla extract
Splash of almond extract, optional
Instructions
Mix together the flour, sugar, yeast and salt in a large bowl.
In a separate bowl, whisk together the milk, egg yolks, butter and vanilla.
Add the wet ingredients to the dry ingredients, mixing until the large lumps are moistened.
In a third bowl, beat the egg whites into soft peaks.
Fold the egg whites into the batter.
Cover the bowl and let the batter rise in a warm, draft-free place for 1 hour or until light and bubbly. You can also refrigerate the batter overnight at this point.
Stir down the batter and then pour onto the hot, greased waffle iron to bake.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/yeast-leavened-belgian-waffles/