| 1 stick of butter 4 eggs, at room temperature 1 and 1/2 cups of milk 1 package of yeast |
1 pinch of salt 1 tbsp sugar 2 tsp vanilla extract 2 cups flour |
Warm milk (not too hot to touch) then dissolve yeast into it. Stir until completely dissolved.
Separate egg yolks and whites; set whites aside.
To the warm milk/yeast mixture, add egg yolks, sugar, vanilla and salt, then mix well.
Pour mixture into a large, warm and dry bowl.
Add flour slowly and mix until completely absorbed.
Add melted butter and mix. Make sure butter is just melted and not so hot that it kills the yeast.
Beat egg whites until stiff peaks form when you lift the beater. Fold egg whites into the batter, but don't over mix.
Cover bowl with a towel and let it rise until it is about double in volume (45 min to one hour). During this time, keep the bowl warm and out of drafts.
Preheat your waffle griddle to a hot-to-very hot setting. Use some spray-on grease if needed. Don't overfill with batter since the batter will expand when cooked.
Serve HOT with maple syrup, fresh fruit, whipped cream, whatever is your favorite!
This recipe comes to me from Georgette Phlips, of LaJolla, California, the mother of my graduate school buddy, Ed Phlips. It is a genuinely Belgian recipe! From "Some Favorite Recipes" of Scott Siddall, http://siddall.info