Belgian Waffles
';Belgian waffles are tender and flavorful waffles made with yeast. They're great topped with butter, whipped cream and fresh fruit.';
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 1 Hr 35 Min
SERVINGS %26amp; SCALING
Original recipe yield: 8 waffles
INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites
DIRECTIONS
In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.
http://allrecipes.com/Recipe/Belgian-Waf鈥?/a>
Wonderful Waffles
INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter
1/4 cup brown sugar
3 egg yolks
2 cups buttermilk
3 egg whites
DIRECTIONS
Preheat waffle iron. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Blend in flour mixture alternately with buttermilk.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
http://allrecipes.com/Recipe/Wonderful-W鈥?/a>
World's Best Waffles
';Waffles that are light and crispy right up to the last bite.';
INGREDIENTS
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
3 eggs, separated
2 1/2 cups milk
2 teaspoons vanilla
3 tablespoons vegetable oil
2 tablespoons white sugar
DIRECTIONS
Preheat a lightly greased waffle iron.
In a large bowl, mix flour, cornstarch, baking powder, and salt.
In a medium bowl, beat together egg yolks, milk, vanilla, and vegetable oil. Blend into the flour mixture to form a batter.
In a medium bowl, whip egg whites with sugar until soft peaks form. Fold into the batter.
Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
http://allrecipes.com/Recipe/Worlds-Best鈥?/a>
(*-*)Classic Belgian waffle recipe anyone?
Delicious Belgian Waffles (To Die For)
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tblsp. sugar
3 eggs separated
3/4 cup sour cream (lite ?)
3/4 cup milk
1/4 cup melted butter
1/4 cup melted shortening (crisco)
Combine all dry ingredients in a bowl. Separate egg yolks in one bowl and egg whites in another. Beat egg whites until stiff. Mix egg yolks, sour cream, milk, butter, and shortening together and add to the dry mix. Should be a very thick batter. Fold in the egg whites. Spoon onto waffle maker and cook for 4 minutes. Result: Waffles made in heaven!
P.S. You can bake for 3 minutes and put them in the freezer, and then just pop them in a toaster oven when you want an excellent breakfast for guests.
ORIGINAL BELGIAN WAFFLES
2 quarts and one pint of liquid (half mineral water, half full milk) (2,5 liter)
2/3 ounce of yeast (20 gram)
1 lb of flour (1/2 kg)
5 oz of diary (cream) butter which you melt in a bain-marie (a ';double'; boiler)
(150 g) or 1 spoon of (salad) oil
3 or 4 eggs, depending on their size
4 oz of sugar (100 gram)
a pinch of salt
Heat the liquid up until it is tepid. Take a cup of it apart and let the yeast dissolve in it. Sift the flour into a bowl; sprinkle the salt at the edge of the flour and make a hole in the middle, where you pour the dissolved yeast and the melted butter.
Add the egg yolks, the sugar and the remaining liquid in the hole. Knead the mass from the inside out until you have a homogeneous dough. If necessary, dilute it with a little additional liquid.
The dough should be not so liquid as for pancakes. Whisk the egg whites and scoop them carefully with a slice through the tough.
Cover the dough and leave it to rise in a warm place (specially this december month is a cold weather month) until the volume has doubled.
Pour some dough unto the heated and greased iron. Close the iron or waffle maker immediately and bake the waffle until it becomes golden brown.
or
BELGIAN WAFFLES
2 c. heavy cream
2 tbsp. superfine sugar
1/2 teaspoon vanilla extract
Waffle Batter:
1 1/4 c. sifted cake flour
2 tsp. baking powder
1/4 c. sugar
pinch of salt
4 egg yolks
1 1/2 c. milk
1 tsp. vanilla extract
1/2 c. melted butter
4 egg whites
Preheat a waffle iron. Whip the first three ingredients and place in refrigerator to chill.
Sift together the flour, baking powder, 1/4 c. sugar, and salt onto a piece of waxed paper.
Beat the egg yolks lightly and add the milk, vanilla and melted butter. Drop in the dry ingredients and stir just enough to combine.
In a separate, clean bowl, beat the egg whites until they are stiff but not dry and fold them into the batter gently.
Bake in a seasoned waffle iron at medium heat until the steam stops escaping.
Dust the baked waffles with confectioner's sugar and top with whipped cream. Sliced strawberries or peaches may be served on top.
Here's one I found with the directions from a waffle iron my wife uses. I like my old cast iron model! The second recipe is the one I like to use when I make waffles. Less ingredients and easy to prepare.
Classic Belgian Waffle Recipe
Servings
Makes 10 Belgian waffles.
Description
Enjoy this traditional Belgian waffle recipe from the Waring Pro Belgian Waffle Maker instruction booklet.
Classic Belgian waffles have a crispy outside and are soft and moist on the inside. They are often served as a part of a celebration鈥攅ven to celebrate something as simple as a beautiful day. Try these waffles with your favorite syrup or a topping such as sliced fresh strawberries and freshly whipped cream.
Ingredients
* 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 unsalted butter, melted and cooled
* 2 teaspoons vegetable oil
* 2 teaspoons vanilla extract
* 1 1/2 cups whole milk
Minimum-required Tools
* waffle maker
* measuring cup and spoons
* whisk or hand mixer
* small sauce pan
* large mixing bowl and spoon
* heat safe spatula
Directions
Heat half of the water to lukewarm, 105掳-110掳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.
Helpful Hint
Setting #4 for the Waring Pro Belgian Waffle Maker achieves a golden brown baked Belgian waffle. You can adjust the browning control if you prefer lighter or darker waffles.
Preheat your waffle maker on your preferred setting (use setting #4 for the Waring Pro Belgian Waffle Maker); the ready indicator light will turn on when preheated (the green indicator light for the Waring Pro Belgian Waffle Maker).
For best results, do not open the waffle maker during cooking of the Belgian waffle recipe. Doing so will offset the timing mechanism.
For the Waring Pro Belgian Waffle Maker
Using the measuring scoop to measure the batter and pour into the preheated waffle maker. Use a heat-proof spatula to spread the batter evenly over the grids. Close lid and rotate waffle maker 180掳 to the right. Bake the Belgian waffle in the waffle maker until beeper indicates that the waffle is done. Rotate waffle maker 180掳 to the left.
For any waffle maker
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掳F). Place Belgian 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.
Light Crisp Waffles
';Fine Cooking Magazine';
A required rest in the oven not only adds to the crispiness of the waffles but, allows you to make a big batch so everyone can eat at once.
3 1/2 oz. (3/4 c.) AP flour
1 oz. (1/4 c.) cornstarch
1/2 tsp. table salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk
1/4 c. milk
6 Tbs. vegetable oil
1 large egg separated
1Tbs. granulated sugar
1/2 tsp. vanilla extract
Heat oven to 200 degrees F. and heat the waffle iron. Mix the flour cornstarch, salt, baking powder and soda in a medium bowl. Measure the buttermilk, milk, and oil in a pyrex measuring cup; mix in the egg yolk and set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the egg white onto the batter in dollops and fold in with a rubber spatula until just incorperated.
Pour the batter onto the hot waffle iron (1/2 to 2/3 cup depending on your waffle iron) and cook until the waffle is srisp and brown. (follow your manufacturers directions for timing then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.
Serves 5 8 inch waffles.
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