This recipe is for true Belgian Waffles, but can be used in a regular waffle iron as well. It has lots of flavor, and makes waffles that are crispy on the outside, and tender-soft on the inside, with a great yeasty, sweet flavor.
Ingredients:
1 pck active, dry yeast
3 eggs, seperated
2 3/4 cups warm milk (not more than 110'F)
1/4 cups warm milk (not more than 110'F)
4 cups all purpose, or whole wheat flour
1/2 cup melted butter (cooled slightly)
1/2 cup sugar or honey
2 tsp. vanilla extract
2 tsp salt
Preheat waffle iron.
Stir the yeast into the quarter cup of warm milk until dissolved. Combine all dry ingredients and stir together with a wire whisk. In a separate bowl, whisk together the egg yolks and melted butter until creamy smooth. Add the milk, vanilla extract, and honey if you use that, to the egg/butter mixture and whisk together until combined. Whisk together the wet and dry ingredients.
In a clean glass, or metal bowl (dont' use plastic) beat egg whites until stiff peaks are formed. Gently fold the beaten egg whites into the batter.
Brush the waffle plates, top and bottom, with cooking oil. Spoon batter onto the waffle iron to cover the bottom plates. Close and cook until golden brown and crispy.
Another waffle recipe I tried came out so good that I had to make it into a recipe.
Pumpkin Waffles
Ingredients:
15 oz. can pumpkin
1 tsp ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
3/4 cup sugar
1/2 tsp salt
2 large eggs
1 12oz. can evaporated milk
1 cup all purpose flour
2 tsp. double acting baking powder.
Combine the spices, sugar, salt, baking powder, and flour together with a balloon whisk. Add the other ingredients to form a smooth batter.
Preheat the waffle iron. Brush with cooking oil and spoon batter onto the bottom waffle plate. Close and cook until done. Serve with sliced peaches, or cooked apple wedges and whipped cream.
Seeeeeeeya; Chief Longwind of the North