More Great Recipes: Breakfast

Belgian Waffles


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3 large eggs
2 t. pure vanilla
13/4 c. warm milk (105-115°)
3 T. melted butter
1/4 c. warm water
1 pkg. active dry yeast
1 t. salt
21/4 c. flour
3 T. sugar


Dissolve yeast in 1/4 c. warm water. In large bowl, combine flour, sugar and salt. Add yeast mixture, warm milk, eggs, butter and vanilla, stirring until just blended. Cover and let rise in a warm, draft-free place, until doubled in size (about 45 min.). Can be covered and refrigerated overnight. Remove from fridge 30 min. before using. Stir and bake batter in a preheated waffle iron according to manufactures directions. Serve with syrup, preserves, fruit, whipped cream, powdered sugar etc.


Pairs Well With


Notes

A dash of local for every season
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