Weekend Decadence: Belgian Waffles

Belgian Waffles

 Sunday morning, you awaken to the smell of bacon, sausage frying, and Belgian Waffles baking in the early morning.  You look outside the window, and the dew still glitters on the leaves.  It’s cool outside, but the frosty air of winter still  not arrived.  You get up, wash up and head for the kitchen, where Mom is making breakfast before church.  You sit down, and a plate of waffles, bacon, sausage appears in front of you.  You think about the toppings, break the waffle into 4 pieces and use all four toppings.  Apples, blueberries, cherries. Strawberry Jam, and real Maple syrup with butter. 

I remember these Sundays, breakfast with the family.  Let’s try once again to do this, I know it will bring back memories for most, if not all of us.


1 1/2 cups water
2 1/4 teaspoons active dry yeast (one packet)
3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated (for 3 yolks and 1 egg white)
1/3 cup sugar
8 tablespoons butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 1/2 cups whole milk or whole buttermilk

Heat half of the water to lukewarm, 105°-110°F.  Dissolve the yeast in the water with a pinch of sugar; let stand for 5-10 minutes, until the mixture begins to foam.
Put the flour and salt into the large bowl; stir to blend and reserve.  Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend.  Add the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is smooth.  Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form when removing the mixer.  Fold the egg whites gently into the Belgian waffle batter.  Let the batter stand for 1 hour, stirring every 15 minutes.
Measure out enough batter for your waffle maker and pour into the preheated waffle maker.  Use a heat-proof spatula to spread the batter evenly over the grids.  Close lid and bake the Belgian waffle in the waffle maker until it indicates the waffle is done; in professional waffle makers, this is usually indicated by a light, a tone sounding, or both.
Remove waffle and repeat until all batter is used. Waffles may be kept warm in an oven at low-heat (200°F).  Place Belgian waffles on a cookie sheet on a rack in the warm oven.  Serve with whipped cream, fruit, jam, powdered sugar, or warm syrup fruit or maple.

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