Jim loves waffles so I bought a professional waffle maker for him for Christmas a few years ago. No, I didn't make Belgian Waffles this morning, but served the frozen ones I made last weekend. I'll give fair warning now that these are not easy to make. As a matter of fact, they are a pain-in-the-rear, but completely worth the effort. Plan on spending at least 2 hours preparing these and serve with only the best homemade blueberry syrup or pure maple syrup. Personally, I like the Goodnight Waffles better than the Classic Belgian Waffles and you can find find that recipe in my blog as well.
Recipe makes 10 waffles
1 1/2 cup water
2 1/4 tsp. yeast
3 cups sifted flour (a pain...but do it)
1/4 tsp. salt
3 large eggs, separated + 1 egg white (a pain...but do it)
1/3 cup sugar
8 TBSP. unsalted butter - melted and cooled (a pain...but do it)
2 tsp. vegetable oil
2 tsp. vanilla extract
1 1/2 cups whole milk
Heat 1/2 the water to lukewarm (105-110 degrees). Dissolve yeast in water with a pinch of sugar from the recipe; let stand 5 to 10 minutes, until mixture begins to foam.
Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring gently every 15 minutes.