Well, I had hoped to be posting about Belgian Waffles right now but my weekend didn't really work out like that. Lauren had to go into work Saturday morning and I had soccer at 12:30 so there was no opportunity for an elaborate breakfast.

Sunday brunch was the next plan, so I made sure to pick up eggs, flour, syrup and toppings from Meijer. But when I opened my cook book I realized I had already made a terrible error. Belgian waffles, true Belgian waffles, use yeast. Which means the batter needs time to proof. The recipe is something like this:

1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites
Activate the yeast in the warm milk, set aside for 5 minutes. Then combine only the wet ingredients, followed by only the dry ingredients, then add the ingredients together and let sit for an 60-90 minutes until doubled in size.

But we were hungry now, so we scrapped the Belgian waffle idea and just made regular waffles from scratch:

• 1 3/4 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/8 teaspoon fine salt
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups milk, at room temperature
• 2 large eggs, at room temperature, separated
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted, plus more for brushing the iron
• 1 large egg white, at room temperature
• 1/4 cup sugar

We mixed a mashed banana and chocolate chips into our batter. The result was great. It was also cool to be able to use a waffle iron in the comfort of my own kitchen and not the breakfast area of a hotel lobby with a hundred kids in soccer gear wreaking havoc in every direction.

I am going to try to talk Lauren into Belgian Waffles for dinner later this week, but I suspect I'll have to wait for Saturday morning. What I really want is to try chicken and waffles.