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Breakfast

Classic Belgian Waffles

Ingredients:

  • 1 1/2 cups water, divided
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/3 cup sugar
  • 3 cups sifted unbleached, all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs, separated + 1 egg white
  • 1 1/2 cups whole milk
  • 8 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons vegetable oil
  • 2 teaspoons pure vanilla extract

Instructions:

  • Heat 3/4 cup of the water to 105°-110°F. Dissolve the yeast in the water with a pinch of the sugar; let stand 5 to 10 minutes, until the mixture begins to foam.

    Put the flour and salt into a large bowl and mix until thoroughly incorporated; reserve. Add the egg yolks, one egg white and remaining sugar to the yeast mixture; mix thoroughly. Add the remaining water, the milk, melted butter, oil, and vanilla; stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until smooth.

    Beat the remaining egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.

    Preheat the Waring Pro® Professional Belgian Waffle Maker on setting #4 or preferred setting (green indicator light will be illuminated when preheated).

    Use the measuring scoop to measure the batter and pour into the preheated waffle iron. Use a heatproof spatula to spread the batter evenly over the grids. Close lid and rotate waffle maker 180° to the right. For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism. Bake the waffles in the waffle iron until beeper indicates that the waffle is done. Rotate waffle maker 180° to the left. Remove waffle and repeat until all batter is used. Waffles may be kept warm in a low (200°F) oven. Arrange waffles on a cookie sheet on a rack in the warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.

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