A Belgian waffle is typically made with yeast instead of baking powder, giving it a different taste than the American-style version. A Belgian waffle is often eaten as a breakfast food with whipped cream, confectioners sugar, soft fruit, chocolate spread, syrups, or butter.
- Water - 1 1/2 cups
- Active Dry Yeast - 2 1/4 teaspoons
- Flour - 3 cups, sifted
- Salt - 1/4 teaspoon
- Egg - 3 large, separated
- Egg White - 1
- Granulated Sugar - 1/4 cup
- Butter - 8 tablespoons, melted & cooled
- Vegetable Oil - 2 teaspoons
- Vanilla Extract - 2 teaspoons
- Milk - 1 1/2 cups
- Heat half of the water to lukewarm. Dissolve the yeast in the water with a pinch of the sugar in a medium bowl. Let stand 5 to 10 minutes until the mixture begins to foam.
- Combine the flour and salt in a large bowl and mix.
- In the medium bowl/yeast mixture, add the egg yolks, one of the egg whites, and the remaining sugar. Stir to combine.
- Add the remaining water, milk, melted butter, oil, and vanilla. Stir until the mixture is smooth. Mix the contents of the medium bowl into the large bowl of dry ingredients. Beat until smooth.
- In a third bowl, beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the mixture stand for an hour, stirring every 15 minutes.
- Cook the batter according to the directions on your waffle iron.