Follow these steps for perfect results
active dry yeast
warm milk
flour
granulated sugar
salt
butter
melted and cooled
warm milk
vanilla extract
eggs
separated
Sprinkle 1 tablespoon active dry yeast over 1/2 cup warm milk (100 to 105 degrees) in a small bowl and let it soften for about 5 minutes.
In a large bowl, mix 2 cups flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt together.
Lightly beat the egg yolks with a fork.
In a small bowl, mix 8 tablespoons melted and cooled butter, 1 1/4 cups warm milk, 1/2 teaspoon vanilla extract, and the lightly beaten egg yolks.
Add the butter, milk, vanilla, and egg yolk mixture to the flour mixture and mix until smooth.
Beat the egg whites until soft peaks form.
Stir the yeasted milk into the flour mixture.
Gently fold the beaten egg whites into the batter.
Let the batter sit on the counter until it has doubled in volume.
Bake in a preheated waffle iron until golden brown.
For a better flavor, refrigerate the batter overnight before baking.
Expert advice for the best results
Don't overmix the batter.
Let the batter rest before cooking.
Serve with your favorite toppings.
Everything you need to know before you start
15 minutes
Batter can be made ahead and refrigerated overnight.
Stack waffles high and dust with powdered sugar.
Serve with fresh fruit and whipped cream.
Serve with maple syrup or chocolate sauce.
Balances the sweetness of the waffles
Provides acidity
Discover the story behind this recipe
A popular breakfast and dessert item in Belgium.
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