Belgian Waffles
Chris Hunter
These Belgian waffles are the lightest and fluffiest I've ever had - serve with buttermilk syrup, coconut syrup, or rhubarb syrup.
1 pkg. yeast
2 cups milk
4 eggs, separated
1 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
1 Tbsp. sugar
1/2 cup melted butter
Beat egg whites till stiff. Set aside. Dissolve yeast in warm milk. Add beaten egg yolks, vanilla, and dry ingredients. Add melted butter. Fold in egg whites (stiffly beaten). Let stand a few minutes before baking in waffle iron.
These Belgian waffles are the lightest and fluffiest I've ever had - serve with buttermilk syrup, coconut syrup, or rhubarb syrup.
1 pkg. yeast
2 cups milk
4 eggs, separated
1 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
1 Tbsp. sugar
1/2 cup melted butter
Beat egg whites till stiff. Set aside. Dissolve yeast in warm milk. Add beaten egg yolks, vanilla, and dry ingredients. Add melted butter. Fold in egg whites (stiffly beaten). Let stand a few minutes before baking in waffle iron.
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