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Belgian Waffles - printable version

Guest Author - Sandy Moyer

Belgian Waffles

  • 1/2 cup lukewarm water
  • 1 tsp. sugar
  • 1 pkg. dry yeast
  • 2-1/2 cups flour
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 2 cups lukewarm milk
  • 3 egg yolks- lightly beaten
  • 1/2 cup margarine - melted
  • 2 tsp. vanilla extract
  • 2 egg whites

Preparation -
Measure the water into a large bowl. Dissolve 1 tsp. sugar in the water. Sprinkle the yeast over the water and let stand for 10 minutes. Stir, then add all the remaining ingredients except the egg whites. Whisk or beat at low speed with an electric mixer until smooth. Cover with a cloth and let rise in a warm place for 30 minutes. Beat the egg whites until stiff, but not dry. Fold into the batter. (This step is very important for light & fluffy waffles.) Bake in a moderately hot waffle iron. Makes 5 large waffles.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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