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.
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
Combine yeast, milk, vanilla, egg yolks, flour, salt, and sugar and beat for 2 minutes.
Add melted butter and stir well.
Beat egg whites to stiff peaks; fold gently into batter.
Let mixture sit in warm place about 45 minutes or until mixture doubles in bulk.
Use 7/8 cup batter per waffle. Makes about 5 Belgian waffles.