Belgian Waffles

I'm going to my Mother's house for Christmas breakfast.  We wanted to make Belgian waffles using a waffle maker she gave me for Christmas a few years back.  I know that true, official Belgian waffle batter contains yeast and whipped egg whites, so this recipe fit the bill and it received high ratings on Allrecipes.com.  I will be making the batter the night before not only to make my morning easier, but it should make for a better batter using it the next day.

Belgian Waffles

1 (.25 ounce) package active dry yeast

1/4 cup warm milk (110 degrees F)
3 egg yolks
2 3/4 cups warm milk (110 degrees F)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.

In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.

Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

http://allrecipes.com/Recipe/Belgian-Waffles/Detail.aspx?prop31=1

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