Belgian Waffles:
1 cup AP Flour
1/2 tsp. Salt
1 tsp. yeast
3 tbs sugar
2eggs
3 tbs. cooking oil
1 cup milk
1 tsp. vanilla
Heat milk until tepid but not boiling. Let cool until you can comfortably place your finger in it without it burning you, or better yet, use a thermometer. Milk should be at about 105' F. Add the sugar and yeast and stir to dissolve. Let it proof until you have a thick head of foam on top.
While the yeast is activating, seperate the eggs. In a warm bowl, whip the egg-whites intil stiff peaks form. Set aside.
Add the egg yoks, vanilla and salt to the milk. Gently fold in the flour until all is mixed into a smooth batter. Let rest 15 minutes. Fold in the stiffly beaten egg whites. Cook in belgian waffle maker until the middle is set and the outside is crispy.
When removing from the iron, either serve immediately, or place on a cooling rack to allow the steam to escape or they will become soggy. Serve with fruit preserves, Cooked apple or pear slices, fresh strawberries, or sliced fruits such as peaches, pear, apple, etc. Finally, top with whipped cream.
When you enter the realm of the pancake king, know that he will know how to make varied and wonderful waffles as well.
Seeeeeeya; Goodweed of the North
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