Belgian Waffles

I finally got around to it. This morning I woke up at 10am, went the store to buy some milk because I didn't have enough and then got on with the recipe.

3 cups warm milk (105 to 115 degrees)
1 envelope active dry yeast
1 1/2 sticks of butter, melted then cooled to lukewarm
1/2 cup sugar
3 eggs, yolks and whites separated
2 teaspoons vanilla
1 1/2 teaspoons salt
4 cups all-purpose flour

Add the yeast to the warm milk and let stand for 5 minutes. I am pretty sure if the milk is too warm it will hamper the yeast's activity. So I used a small thermometer to make sure I was at least near the right range. Unlike a yeast dough recipe you're not going to see the yeast foam after 5 minutes but that is ok. Whisk the milk until smooth. When your melted butter is lukewarm, add that to your milk and whisk.

Add the sugar. When you add the sugar you should be able to hear the yeast crackle in celebration. The sugar is food for them. If that doesn't happen, you might be in big trouble. Add the egg yolks, whisk, then add the salt and vanilla and whisk until smooth.

Then you need to add your 4 cups of flour in three installments. Beat until smooth between each addition. Your final batter should be thicker than waffle batter but still pourable. You'll be able to scrape it away clean from the sides, as it will stick to your beating spoon like a runny dough.

Cover with plastic wrap and set aside at room temperature for 1- 1 1/2 hours, until the batter has doubled in size. Beat your 3 egg whites with an electric mixer until soft peaks form (aka really foamy). Remove the plastic wrap from your batter and fold in the egg whites with a large spoon.

Fire up the waffle iron and enjoy. This makes 12 delicious, but pretty heavy waffles. I think you can store the batter, provided you let it come to room temperature before you use it again. The waffles taste similar to a waffle cone. At least that is what Lauren says. I topped mine with strawberry syrup and whipped cream.