Belgian Waffles - Yeast

These are my favorite waffles. Since yeast is used as the leaven, there is no strong baking powder taste. Also, since I usually make wheat waffles the extra time that the dough sits gives the whole wheat flour a chance to absorb more water making a moist waffle.

Ingredients

• 1 package instant yeast

• 2 cups lukewarm milk

• 1 teaspoon vanilla

• 4 eggs, separated

• 2½ cups flour

• ½ teaspoon salt

• 1 tablespoon sugar

• ½ cup melted butter

Instructions

1. Combine yeast, milk, vanilla, egg yolks, flour, salt, and sugar and beat for 2 minutes.

2. Add melted butter and stir well.

3. Beat egg whites to stiff peaks; fold gently into batter.

4. Let mixture sit in warm place about 45 minutes or until mixture doubles in bulk.

5. Use 7/8 cup batter per waffle. Makes about 5 Belgian waffles.