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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Belgian Waffles Recipe

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This recipe for Belgian Waffles is from The Hochberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 oz. active dry yeast
1/4 c. milk, warm
3 eggs, separated
2 3/4 c. milk, warm
1/2 c. butter, melted
3/4 c. sugar
1 1/2 tsp. salt
2 T. vanilla
2 tsp. cinnamon
1 tsp. nutmeg
3 1/2 c. all-purpose flour
1/2 c. whole wheat flour
Directions:
Directions:
1- Dissolve yeast in 1/4 c of warm (110º) milk. Let stand for about 10 min.
2- In large bowl beat egg yolks. Add 1/4 c. warm milk (110º), butter beating well until creamy. Stir in the yeast mix, sugar, salt, vanilla, cinnamon and nutmeg. Add in the rest of the warm (110º) milk, alternating 1/2 cup of flour and then 1/2 cup milk until all the flour and milk is incorporated.
3-In a separate bowl whisk egg whites until stiff peaks. Add a large spoonful or two of the egg whites to the rest of the batter, whisking in to incorporate the two textures.
4- Fold in the rest of the egg whites to the batter a little at a time. Cover and let the batter rise to double in size. Whisk briskly before pouring amount needed into heated waffle pan to make your waffles.
5- Serve with Vermont maple syrup and enjoy.

This can be made mostly ahead of time and refrigerated overnight. However you will need to leave the egg whites to be added to the batter in the morning, bringing the egg whites to room temperature before whisking for better peaks. This step really makes the waffles fluffy so it is worth it.
Personal Notes:
Personal Notes:
An extra special treat for family gatherings, birthdays and holidays that really isn't that difficult to prepare and so much better than mixes.

 

 

 

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