Yeast-Leavened Belgian Waffles
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Originally called Brussels waffles, Belgian waffles were created in Belgium and popularized in the United States back in the 1960’s. They are known for being tall and light with large, deep pockets to catch the maple syrup, butter and whipped cream with which they are commonly served.
Many Belgian waffles call for yeast to make the batter lighter. It is also common for the egg whites to be beaten into soft peaks and gently folded into the batter at the end to keep it light and airy {a step that I added to this recipe which comes from the Villaware waffle maker users’ manual}. These yeast-leavened waffles are light and chewy and have the delicate aroma of fresh-baked bread. Serve them with the toppings of your choice. {Try peaches and cream waffles for a special summer treat.}
- 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
- 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.
*This yeast-leavened Belgian waffle recipe comes from the Villaware Belgian waffle maker users’ manual.
Tags: Belgian waffles, waffles, yeast waffles
Wed, Sep 7, 2011
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