Source: Everybody eats Well in Belgium Cookbook By R. Van Waerebeek
Makes 1 serving *
Preparation time: 1:20 hours
Tips: A breakfast worth the wait.
Belgian Waffles
or Pancakes
Ingredients
Preparation
For TWO (7" Square, 4 section waffles):
1 1/2 teaspoons active dry yeast
1 cup warm milk (100 F degrees)
1 large egg yolk
2 tablespoons butter, melted and cool
2 tablespoons vegetable shortening, melted and cool
2 Tbsp + 2 tsp sugar (1 1/3 oz = 38 grams= 1/6 cup)
1/2 teaspoon vanilla extract
pinch of salt
1 1/3 cups flour
1 large egg white, beaten to soft peaks
For FOUR (7" Square, 4 section waffles):
3 teaspoons active dry yeast
2 cups warm milk (100 F degrees)
2 large egg yolks
4 tablespoons butter, melted and cool
4 tablespoons vegetable shortening, melted and cool
1/3 cup sugar (2 2/3 oz = 75 grams)
1 teaspoon vanilla extract
pinch of salt
2 2/3 cups flour
2 large egg whites, beaten to soft peaks
For TWELVE (7" Square, 4 section waffles):
9 tablespoons active dry yeast ( or 2 ounces fresh)
6 cups warm milk
6 large egg yolks
12 tablespoons butter, melted and cooled
12 tablespoons vegetable shortening, melted and cool
1 cup sugar
1 tablespoon vanilla extract
pinch of salt
8 cups all purpose flour
6 large egg whites, beaten to soft peaks
For waffles:
1. In a small bowl, dissolve the yeast in a small portion of the warm milk.
2. In a large, deep mixing bowl ( the dough will double or triple in volume), whisk the egg yolks with 1/2 cup of the remaining milk and the melted butte and shortening. Add the yeast mixture, sugar, and salt.
3. Gradually add the flour to the batter by sifting it in. Alternate additions of flour with the remaining milk. Stir with a wooden spoon or spatula after each addition.
4. Fold in the beaten egg whites.
5. Cover with a clean towel and put in a warm place (see note). Let rise for 1 hour. The batter should double or even triple in volume. (While you wait, you have time to brew coffee, set the table, and heat up your waffle iron.)
Check the batter from time to time to make sure it isn't about to erupt like an impatient volcano. Stir it down gently once or twice for the larger portion.
6. Bake the waffles in a hot waffle iron. The easiest way to get the batter onto the waffle iron is to transfer the batter into a pitcher and pour the batter from the pitcher or use a soup ladle.
7. Serve the baked waffles with confectioner's sugar and butter, or whipped cream and fresh fruit. Allow any leftover waffles to cool on a rack before storing.
Waffles can be reheated in a hot waffle iron for 1 minute, or freeze them to have a instant waffle on hand.
For Pancakes, proceed with recipe but instead of using a waffle iron cook batter in a hot griddle droping batter in portions to cover about 4-inch circles. Flip cakes when bubbles start to appear.
NOTES : 1) To create a warm environment for the batter to rise, turn your oven to preheat at 200 F degrees for 10 minutes and turn it off. Let the batter rise in the oven with the door closed.
* Makes:
For waffles, depending on the portions selected: 2, 4 or 12 (7" square , 4 sections waffle).
One 7" waffles is plenty for one hungry person. For a moderate breakfast portion a 7" waffles can be split among two people.
For pancakes about: 6, 12 or 36 (4") pancakes depending on portions selected.
