Belgian Waffles

I found this recipe from All recipes .com.The recipe uses yeast instead of baking powder and resulted to a soft dense and really good Belgian waffles that made a lot and freezes very well.This is so much better than
the one from the frozen section  of your grocery stores. Just pop it in a toaster no thawing required.


1(.25 oz.)active dry yeast
1/4c. warm milk(2 % or fat free)
3 egg yolks
2 3/4c. warm milk(110 F/ 45 C)
3/4c. butter melted and cooled or canola oil
1c. white sugar
1 1/2teaspoon salt
2 teaspoon real vanilla extract
4c. All purpose flour
3 egg whites

1. In a small bowl,dissolve yeast in 1/4c. warm milk. Let stand until creamy about 10 minutes.
2.In a large bowl, whisk egg yolks,1/4c. warm milk and oil or  melted cooled butter.Stir in the yeast mixture, sugar,salt and vanilla.Stir in remaining 2-1/2cups milk alternately with the flour,ending with flour. Beat egg whites until soft peak forms and fold into the batter.Cover bowl with plastic wrap and let it rise until double in size about an hour.

Adding yeast to warm milk,let it stand until creamy.

After an hour of rising, the batter will look like this, thick and bubbly!!

Be sure to grease the waffle iron before the batter.

Cooked just right!

My family favorite sausages.

Cool completely before freezing.

3. Preheat waffle iron, spray or brush with oil and spoon 1/2c. of the batter onto the center of iron. Close the lid and bake until stops steaming and waffle is golden brown. Serve immediately  or keep warm in 200 degree oven. Cool completely and separate waffles before freezing.