Who doesn’t enjoy waking up to the aroma of fresh baked bread or crispy warm waffles on a lazy Sunday morning? How about combing the two sensations? This recipe creates a wonderful texture of chewy crispy airy dense pillows of goodness. Tender morsels ready to soak up melting butter, organic pure maple syrup, and fresh fruit with perhaps an optional dollop of whipped cream. Throw on some toasted pecans to enhance those flavours. You are ready to face the day with a smile and a feeling of satisfaction. Go for it!
Belgian Yeast Waffles
4 x 4 square Belgian-style (deep-pocket) waffles
1 1/2 cups lukewarm milk 6 tablespoons butter, melted 2 to 3 tablespoons raw organic cane sugar, optional 3/4 teaspoon salt 1 teaspoon vanilla extract 2 large eggs, beaten 2 cups Unbleached All-Purpose Flour 1 ½ teaspoons baking powder, optional 1 1/2 teaspoons instant yeast
Combine all of the ingredients in a large bowl, leaving room to rise; the mixture will bubble and grow.
Stir to just to combine.
Cover with plastic wrap, and let rest at room temperature for 1 hour (only 30 minutes if you add baking powder); the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour the amount recommended by the manufacturer onto the center of the iron.
Close the lid and bake for the recommended amount of time, until the waffle is golden brown. Serve immediately, or keep warm in a 200°F oven.
Serve with fresh fruit, whipped cream, and or toasted nuts, if desired.
Tip: These freeze well. They also make a nice comforting light dinner with a side of eggs after a long hard day. Pull them out of the freezer and toast on your desired setting.