Monday, January 14, 2008

Belgian Waffles

This has to be one of my favorite recipies. I absolutely love these waffles, especially with some good sausage and eggs. They are light and fluffy and have a great taste. I personally like these with some blueberry syrup and a dollop of whipping cream. They are great for breakfast, brunch, or even for dinner. The past two Sundays we have had guests over for dinner and they loved these waffles. Sarah gave me another belgian waffle maker for Christmas, which makes making a double batch of these go much faster.

Yield: 10

1 pkg dry yeast
2 cups milk, luke warm
4 eggs, seperated
1 tsp vanilla
2 1/2 cups sifted flour
1/2 tsp salt
1 tbsp sugar
1/2 cup vegetable oil or melted butter

1. Seperate eggs and beat whites until fluffy.
2. Warm milk. Sprinkle yeast over warm milk.
3. Beat egg yolks and add to yeast mixture with vanilla.
4. Sift together flour, salt, and sugar. Add to liquid mixture.
5. Stir in melted butter or vegetable oil and flour. Combine thoroughly.
6. Carefully fold beaten egg whites into batter.
7. Let mixture stand in a warm place about 45 minutes or until mixture doubles in bulk.
8. Use 3/4 to 1 cup mix per waffle.

1 comment:

Billingsley's said...

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