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OLD WORLD BELGIAN WAFFLES (YEAST-LEAVENED)
• In large bowl, whisk together our, sugar, yeast and salt to blend.
• In medium bowl, whisk together milk, eggs, butter and vanilla; add to dry ingredients,
mixing until large lumps are moistened.
• Cover; let rise in a warm, draft-free place 1 hour or until light and bubbly (or cover and
refrigerate overnight.)
• Stir down batter; pour onto hot, greased wafe maker and bake.
• Makes about 4 ½ cups batter
2 ½ cups all-purpose our
3 large eggs
3 tbsp. granulated sugar
1/3 cup unsalted butter, melted
1 ½ tsp. active dry yeast
RECIPES (cont.)
1 tbsp. honey (optional)
1 tsp. baking powder
2 tbsp. unsalted butter, melted
¼ tsp. salt
CLASSIC WAFFLES
• In large bowl, sift or whisk together our, cornstarch, cornmeal, baking powder and salt
to blend thoroughly; set aside.
• In mixer bowl, beat egg whites until soft peaks form.
• Add sugar; continue beating just until stiff peaks form; set aside.
• Whisk together egg yolks, milk and vanilla.
• Using rubber spatula, stir milk mixture into our mixture, blending just until dry
ingredients are moistened. (There should still be small lumps; do not over mix). Stir in
melted butter. Fold in beaten egg whites until combined. Pour batter onto hot, greased
wafe maker and bake.
• Makes about 5 ½ cups batter
• Tip: Cornstarch makes the wafes crisper. If you don’t have cornstarch, you could still
make great wafes by increasing our to 2 cups. Bake as directed.
• Toasted Pecan & Cranberry Wafes:
Sprinkle chopped pecans onto bottom grid of hot, greased wafe maker. Pour batter
over pecans. Sprinkle dried cranberries over batter. Close wafe maker and bake as
directed.
1 ½ cups all-purpose our
3 large eggs, separated
½ cup cornstarch
2 tbsp. granulated sugar
2 tbsp. cornmeal (optional)
1 ¾ cups milk
1 tbsp. baking powder
½ tsp. pure vanilla extract
1 tsp. salt
½ cup (1 stick) unsalted butter, melted
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