How to Make Belgian Waffles
This recipe was used by my mother-in-law to feed her large family. The recipe has been in the family for over 100 years and I do not know where it came from because I never asked her and now she has passed on. The waffles are delicious and light, but they take a bit of preparation.
All- purpose flour, unbleached, 2-1/2 cups (10 oz.)
Celtic Salt 1/2 tsp.
Sugar* 1 TBSP.
Active yeast 2-1/4 tsp. (pkg, 7 g)
Milk* warm 2 Cups (95 F)
Unsalted butter*,melted Cup, 1/2 Cup (4 oz.) warm to touch
Eggs 4 large, Separated
Vanilla extract pure 1 TBSP.
This recipe was used by my mother-in-law to feed her large family. The recipe has been in the family for over 100 years and I do not know where it came from because I never asked her and now she has passed on. The waffles are delicious and light, but they take a bit of preparation. Method:
Sift the flour and salt and set aside. Proof the yeast by placing into the warm milk (95F) and honey. Allow it to proof for at least 5 min. The yeast will become foamy and creamy if active. Once you have determine is active whisk egg yolks into the milk mixture one at a time until fully incorporated. Next add flour, vanilla extract and melted warm butter all at once and whisk once again until fully incorporated. In a clean 4-1/2-quart mixer bowl whisk all egg whites until they form soft picks. Avoid over whipping egg whites as it will cause waffles to be dense and hard. Once the egg whites have come to a soft pick take about ¼ portion of the egg whites and mix into the batter until fully incorporated. Scarifying a bit of the egg whites will ensure that the remaining egg whites will be sufficient to lift the batter and make them light. Fold the remaining whipped egg whites into two portions. Cover the batter and allow it to rise and double in size. During the last 15 minutes’ heat up your waffle iron. Proceed as per instructions of your waffle maker. Serve warm with berries, maple syrup or honey. Enjoy!
Fluffy waffles are produced by using whipped egg whites that are whipped to a soft stage and gently folded into the batter. *Option DF & RSF replace milk,unsalted butter for alternative milk of choice and sugar for honey. Print the recipe
Artisan Baking with Jeannette Werle ©