Belgian Waffles
These Belgian waffles are light and fluffy, perfect for your favorite syrup or other toppings.
Equipment
- 1 Belgian waffle maker or use a regular waffle maker
Ingredients
- 1 cup water, warm, (110°F to 150°F), divided
- 1 1/4 ounce package active dry yeast
- 3 eggs , at room temperature
- 1 cup milk , warm 110°F to a 115°F
- 2/3 cup sugar
- 1/2 cup unsalted butter , melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- powdered sugar, optional
Instructions
- Place 1/2 cup of the warm water in a small bowl and sprinkle with yeast. Let stand for 10 minutes or until foamy.
- Meanwhile, in large bowl, whisk eggs until blended. Whisk in remaining 1/2 cup water, milk, sugar, butter, vanilla and salt. Add yeast mixture and stir to blend thoroughly.
- Slowly whisk in the flour until the mixture is smooth. Cover and let rise in a warm place for one hour or until doubled in size (or place batter in a very large bowl, cover and refrigerate overnight.)
- Pour about 1/2 cup batter per waffle onto a greased waffle iron. Cook for 2 to 3 minutes or until golden brown and crisp. If necessary, adjust the batter amount and cooking time according to manufacturer's instructions. Sprinkle generously with powdered sugar and serve immediately.
- Makes about one dozen 4 inch waffles.
Notes
Tip:
This recipe calls for the eggs to be at room temperature when you add them to the waffle batter. To make sure the eggs will be at room temperature you can take them out of the refrigerator about an hour before you use them. Otherwise:
To warm eggs quickly, place whole eggs in a bowl of hot water and let stand for 3 to 5 minutes.Nutrition
Calories: 534kcalCarbohydrates: 76gProtein: 11gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 130mgSodium: 250mgPotassium: 173mgFiber: 2gSugar: 26gVitamin A: 688IUCalcium: 82mgIron: 3mg
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