Waffles: Belgian Waffles (Yeast Recipe)

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Golden crispy on the outside, tender and moist on the inside with a near see thru appearance are the characteristics of a perfect waffle.

Since yeast is involved with this type of waffle it takes time to for this batter to reach perfection, therefore, if you are planning to serve this type of waffle for breakfast it is best to make these during the day and simply freeze them. Defrosting is quick and once they come out of the toaster they are still very good. If you serve them for dessert or an afternoon snack make them fresh!

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Ingredients

  • 3/4 Cup Sparkling water, room temp.
  • 3/4 Cup + 2 Tbsp Milk, at 120°F (45°C)
  • 2 teaspoons Dried yeast
  • 1 teaspoon Vanilla bean paste
  • 2 Large eggs, separated
  • 1 Tablespoon Extra fine granulated sugar
  • 1 1/2 teaspoon Salt
  • 2 Cups Pastry or all purpose flour
  • 6 Tablespoons Melted Butter
  • 3 Tablespoons Mandarine Napoléon liquor

Preparation

Step 1

1.In a bowl combine the sparkling water, milk, yeast, vanilla bean paste, yolks, sugar and salt.

2.Sift and add the flour and whisk until smooth and no lumps remain.

3.Add the melted butter followed by the Mandarine Napoléon Liquor.

4.Whip the egg whites to medium firm peaks and fold into the above. Cover and let rise until doubled, about 40 minutes.

5.Use a good and well heated waffle iron.

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