Classic Belgian Waffles

By AzWench

Because these waffles are sweet enough on their own, they don't require anything more than a sprinkling of powdered sugar. If you're inclined to top them with something extra, try fresh fruit or delicate homestyle jam, but don't drown them in maple syrup.

Ingredients

• 1 cup Warm water (110 to 115 degrees)
• 1 package Active dry yeast
• 3 Eggs at room temperature *
• 1 cup Warm whole milk (110 to 115 degrees)
• 2/3 cup Sugar
• 1/2 cup Unsalted butter melted
• 1 teaspoon Vanilla
• 1/2 teaspoon Salt
• 3 cups Flour
• Powdered sugar

Preparation

Step 1

Place 1/2 cup of the warm water in small bowl; sprinkle with yeast. Let stand 10 minutes or until foamy.

Meanwhile, in large bowl, whisk eggs until blended. Whisk in remaining 1/2 cup water, milk, sugar, butter, vanilla and salt. Add yeast mixture; stir to blend thoroughly.

Slowly whisk in flour until mixture is smooth. Cover; let rise in warm place 1 hour or until doubled in size. (Or place batter in very large bowl; cover and refrigerate overnight.)

Pour about 1/2 cup batter per waffle into hot greased waffle iron. Cook 1 1/2 minutes or until golden brown and crisp. (If necessary, adjust batter amount and cooking time according to manufacturer's instructions.) Sprinkle generously with powdered sugar; serve immediately.

*To warm eggs quickly, place whole eggs in bowl of hot water. Let stand 3 to 5 minutes.