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Belgian Waffles

The.Aubergine.Chef's picture
The Aubergine Chef demonstrates how to make belgian waffles - a yeasted waffle batter. Remember to visit to download this recipe for free, see more free how-to baking and pastry videos, and to read a blog full of helpful tips and fun anecdotes! Thank you for watching!
  Active dry yeast 1 Ounce (1 package)
  Milk 24 Ounce, warm (110 degrees F)
  Egg yolk 3 Ounce (about 4 each)
  Egg white 3 Ounce (about 4 each)
  Butter 8 Ounce, melted and cooled to room temperature (3/4 cup)
  Granulated sugar 4 Ounce (1/2 cup)
  Salt 1 Teaspoon
  Vanilla extract 2 Teaspoon
  All purpose flour 22 Ounce (4 cups)

1) In a bowl, dissolve the yeast in 2 ounces of the warm milk (110 Degree F). Allow to stand for about 5 to 10 minutes until foamy.
2) In an electric mixer, whisk the egg yolks, 2 ounces of the warm milk, and melted butter together. Then combine the yeast mixture, salt, and vanilla extract.
3) Then combine in the remaining warm milk and the flour alternatively.
4) Make a soft peak meringue with the egg whites and the granulated sugar. Clean out the electric mixer bowl and the whip attachment with a little bit of vinegar.
5) Add the egg whites and begin whipping on medium to medium high. When the egg whites become frothy slowly add in the granulated sugar. Continue whipping until soft peaks form.
6) Fold the meringue into the batter and cover tightly with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in volume.
7) Cook the waffles using a waffle iron.

8) Top the waffles with strawberries, chocolate, sugar, honey, syrups, ice cream, or pieces of other fruits and serve.

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