- 1 1/2 cups water
- 2 1/4 teaspoons active dry yeast (one packet)
- 3 cups sifted flour
- 1/4 teaspoon salt
- 3 large eggs, separated (for 3 yolks and 1 egg white)
- 1/3 cup sugar
- 8 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk
Heat half of the water to lukewarm, 105°-110F. Dissolve the yeast in the water with a pinch of sugar; let stand for 5-10 minutes, until the mixture begins to foam.
Put the flour and salt into the large bowl; stir to blend and reserve.
Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend.
Add the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is smooth.
Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form when removing the mixer. Fold the egg whites gently into the Belgian waffle batter.
Let the batter stand for 1 hour, stirring every 15 minutes.
Preheat your waffle maker on your preferred setting (use setting #4 for the Waring Pro Belgian Waffle Maker); the ready indicator light will turn on when preheated (the green indicator light for the Waring Pro Belgian Waffle Maker).
For best results, do not open the waffle maker during cooking of the Belgian waffle recipe. Doing so will offset the timing mechanism.
A couple of weeks after Christmas, I got a package in the mail (for my birthday), and my mother-in-law sent me my own Waring Pro Belgian Waffle maker! I was so excited!
Anyhow, this recipe is from the Waring Pro brand (which tastes great!) If you have a different brand waffle-maker, this should still work fine, but I highly endorse the Waring Pro if you adore Belgian Waffles like I do. (Thanks again, Mom!)
NOTE: I recommend Dutchmom4's Buttermilk Syrup recipe for a topping, or if you like, fresh or frozen Strawberries & Blueberries with whip cream.