Belgian Waffles

1 package (1 Tbs, 15 ml) active dry yeast
2 cups (500 ml) warm milk
2+1/4 cups (625 ml) all-purpose flour
1 egg
3 Tbs (45 ml) sugar
3 eggs yolks
8 Tbs (120 ml) butter, melted and cooled to room temperature
1 tsp (5 ml) vanilla extract
3 egg whites, beaten to soft peaks

Combine the yeast and 1/4 cup (60 ml) of the warm milk in a small bowl and allow to proof for 5 minutes. Sift the flour into a large mixing bowl and add the egg, yeast mixture, and sugar. Stir to mix well with a wooden spoon.

Add the remaining milk and the egg yolks one at a time, stirring to incorporate. Add the melted butter and vanilla, stirring just to combine.

Fold the egg whites into the batter, cover with a towel, and allow to rise for 1 hour. Stir down the batter when ready to cook and cook according to your waffle iron’s directions.

Remarks:
Makes about 12 waffles.

Source: Olga Drozd – Posted at my former Food Forum at 18:54:14 06/18/2001.