These light and fluffy belgian waffles with a hint of vanilla will have everyone clamoring for seconds!
1 Tbl. dry yeast 2 cups slightly warm milk 4 eggs, separated 1 ts real vanilla extract 2 1/2 cups sifted flour, measure after sifting 1/2 teas. salt 1 Tbl. sugar 1/3 cup melted butter 1/8 tsp. cream of tartar
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Sift flour, measure, whisk salt into flour, set aside. Sprinkle yeast and sugar over warm milk, whisk gently until dissolved, place in a warm area. Melt butter in separate dish. Separate eggs. Add Cream of tartar to egg whites and beat until stiff. Beat egg yolks with vanilla and add to milk/yeast mixture, whisk until blended. With spatula add flour mixture to milk/yeast/egg liquids mixing, it will look lumpy. Stir in melted butter and combine thoroughly leaving it looking like lumpy oatmeal. Then gently fold in the egg whites, leaving streaks of white throughout. Let mixture rise in a warm place for about 3/4 of an hour or until it is doubled. Use almost a cup of batter per waffle in the Cuisinart Belgian Waffle Maker.
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