Belgian waffles are traditionally topped with whipped cream and strawberries, but we've opted for blueberries. Or serve them with your favorite syrup or fruit.
package fast-acting dry yeast
cup butter, melted
cups Gold Medal™ all-purpose flour
Topping, if desired
In 1-cup microwavable measuring cup, microwave 1/4 cup of the milk on High 10 to 20 seconds or until 110°F to 115°F. Stir in yeast and 1/2 teaspoon of the sugar. Let stand 5 minutes or until foamy. In 4-cup microwavable measuring cup, heat remaining 2 1/2 cups milk on High 2 to 3 minutes or until 120°F to 130°F.
In large bowl, beat warm milk, remaining sugar, the egg yolks, butter, vanilla and salt with wire whisk until well blended. Beat in yeast mixture and flour until smooth.
In medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold into batter until small flecks of white are visible. Cover; let stand 30 minutes or until batter starts to rise.
Spray Belgian waffle maker with cooking spray; heat waffle maker. Gently stir batter; spoon batter onto waffle maker. Close lid. Bake 4 minutes or until steaming stops and waffles are golden brown. Serve with syrup, whipped cream and blueberries.
Fast-acting yeast calls for liquids that are slightly warmer than regular active dry yeast. The safest way to judge temperature is with a thermometer. These waffles are very easy to make…about the only way they will not perform is if the milk is too hot.
To make waffle batter ahead, fill storage container half full, cover loosely and refrigerate up to 24 hours; stir down if batter rises to top of container.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (One 7 1/2-inch Waffle)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.