Friday, March 14, 2008

Belgian Waffles

"I have made these quite a few times, and my family loves them. I typically make them for dinner since it's a lot of work. I recommend letting the batter sit overnight if you're making them for breakfast. When I make more than two, and we all want to eat together, I make them all and put them in the oven to warm again for 10 minutes on 350 degrees F."
1 (.25 ounce) packet active dry yeast
3 cups warm milk
3 eggs (yokes divided from whites)
3/4 cup butter (1 1/2 sticks)
1/2 cups white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups flour
In small cup dissolve yeast in 1/4 cup of the warm milk. Let stand until creamy (about 10 minutes). In large bowl whisk together the egg yolks, 1/4 c. of the warm milk, and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups of warm milk alternately with the flour. In separate bowl mix the egg whites with an electric mixer until it forms soft peaks; fold into batter. Cover bowl and let sit at least 1 hr. unrefrigerated (best overnight). Brush waffle maker with oil or use cooking spray, and cook according to waffle maker's directions.
Makes 6-8 Belgian waffles

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