1 1/2 cup all-purpose flour
2 tablespoon sugar
1 tablespoon baking powder
2 eggs
1 cup sour cream
1 1/2 teaspoon vanilla extract
1 cup milk
1/4 cup margarine, melted

Note: The secret to light and crispy Belgian waffles is folding in the egg whites. Throwing them in with the egg yolks will work, but you’ll get a heavier waffle.

Separate the eggs and place egg yolks in one bowl, and the whites in another. To the egg yolks, add the sour cream, milk, margarine and vanilla; Mix well. Add the flour, sugar and baking powder; mix well.

With an electric mixer, beat the egg whites until stiff. Fold into the batter with a spoon.

Bake on a hot waffle iron. Serve with maple syrup.

1 3/4 cups flour; sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
3  eggs; separated
1 cup sourdough starter
3/4 cup milk
6 tablespoons butter; melted

Sift flour with baking powder, salt and sugar. Beat egg yolks, add butter, starter and milk. Stir into flour mixture. Beat egg whites till stiff peaks form and then fold into batter. Spoon into preheated Belgian waffle iron, either well buttered or teflon. Bake about 5 minutes or until beautifully golden brown!

250 gm flour
175 gm butter
125 gm sugar
2 eggs
25 gm yeast
salt
cinamon
candy sugar
milk

Dilute the yeast in a little warm water, and add some of the flour. Form a ball of dough by adding the rest of the flour, melted butter, spice, and salt. Dampen slightly with a little milk. Leave to rise for 2 hours, then add the sugar and leave to rise once more. Cook in a well greased waffle iron.

Source: Cuisine Traditionnelle au pays de Liège.

1 kg – 2,2 lb flour
75 g – 2,6 oz. yeast
5 dl – 2 cups warm milk and water, mixed
50 g – 1,75 oz. fine sugar
2 eggs
500 g – 1,1 lb butter
50 g – 1,75 oz. honey
10 g – 0,35 oz. salt
1 drop vanilla essence
3 g – 0,1 oz. bicarboate of soda
600 g – 21 oz. loaf sugar, broken

Preparation:
Mix the yeast with 800 g (28 oz.) of flour, the fine sugar, eggs and the milk and water. Leave to rise for 15 minutes, then add the butter, honey, the rest of the flour, salt, vanilla and bicarbanate of soda.

Mix to form a dough and leave to rise for 10 mins. Add the crushed loaf sugar, and divide into “patons” ( balls ), weighing from 90 to 140 g (3 to 5 oz.), depending on the size of the waffle iron.

Remarks: Yield depends on the waffle iron.

Source: Cuisine Traditionnelle au pays de Liège.

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.