Sunday, February 6, 2011

Belgian Yeast Waffles

One of the things that I enjoy doing is whipping up a good breakfast for my husband, Ryan.  I'm a pet sitter so during the summer, a lot of times I'm not able to make a good, big breakfast for him.  But I was going through the Baking Banter Blog on King Arthur Flour's website (I told you - I'm a KAF junkie!) and I found this recipe for Belgian Waffles with a batter you prepare THE NIGHT BEFORE!  The angels sang when I read that.  My biggest issue with Belgian waffles has always been that you have to either whip egg whites and fold them in or you have to wait 30 minutes for the batter to settle.  So I was determined to try these waffles and they turned out so good that I just had to share it with everyone!  The other good thing about this batter?  If you have leftovers, you can throw them in the freezer to be saved for another morning!  With this recipe, I know I'll always be able to prepare a good breakfast for him that doesn't take a lot of time.  So, to the recipe!

Belgian-Style Yeast Waffles

1 1/2 c. Lukewarm Water or Milk (yes, this is important - yeast loves warmth!)
6 Tbsp. Butter, melted (I Can't Believe It's Not Butter)
2 or 3 Tbsp. Pure Maple Syrup (Archer Farms)
1 tsp. Vanilla Extract (Neilsen-Massey Vanilla Bean Paste)
2 Eggs
2 c. All Purpose Flour (King Arthur Flour)
1 1/2 tsp. Instant Yeast

Combine all ingredients in a large bowl, leaving plenty of room for expansion while the yeast works its magic!
Stir - it's okay if it's lumpy.  The batter doesn't have to be smooth.
Cover with plastic wrap and let the batter rest at room temp. for 1 hour.  The mixture will start to bubble.
You can cook the waffles now if you want too or you can put the mixture in the fridge to sit overnight.
Preheat your waffle iron.  Don't have a Belgian Waffle Iron?  No worries - this makes great regular waffles too!
Spray the iron with non-stick spray and pour around 3/4 c. of batter into the iron.
Close the lid and follow the manufacturer's instructions for the baking time (usually around 7 minutes for a Belgian Waffle Iron).
Serve immediately!

Yields 4 waffles.

If you're freezing these, reheat them in a 200 degree oven.

Calories - 430 per waffle (using water)

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