Belgian Waffles
These are true Belgian-style yeasted waffles: a light, airy batter proofed until bubbly, then cooked in a deep-pocket waffle iron until the exterior turns shatteringly crisp and golden. Piled high with whipped cream, fresh berries, and warm maple syrup.
By YumYum Editorial · Breakfast & Brunch
Prep: 20 min · Cook: 25 min · Total: 45 min · Serves 4
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 1 1/2 cups whole milk, warmed to 110°F
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- to taste Nonstick spray or melted butter, for the waffle iron
- to taste Whipped cream, for serving
- to taste Fresh strawberries and blueberries, for serving
- to taste Warm maple syrup, for serving
Instructions
- In a large bowl, whisk the warm milk, yeast, and sugar together and let sit for 5-10 minutes until foamy.
- Whisk in the flour, salt, melted butter, egg yolks, and vanilla until a smooth, thick batter forms.
- Cover the bowl and let the batter proof at room temperature for 1 hour, or refrigerate overnight, until doubled and bubbly.
- Just before cooking, whisk the egg whites to soft peaks and gently fold them into the batter.
- Preheat a Belgian waffle iron and lightly grease the plates.
- Ladle batter into the center of the iron and close, cooking until deep golden brown and crisp, about 4-5 minutes per waffle.
- Transfer cooked waffles to a wire rack in a warm oven to keep crisp while cooking the remaining batter.
- Serve immediately topped with whipped cream, fresh berries, and warm maple syrup.