Is there anything more universal than the waffle? It is a fundamental piece of the breakfast hierarchy. My belgian waffles took months to research. Finally my friend Zoltan from Germany taught me how they make these wonderful delicacies in Europe. With his help, we developed the perfect Belgian waffle. Although it is a painstaking process, when made correctly these will come out light and fluffy with just a little crisp to the outside.
This auction is for my very own Belgian waffle recipe. Forget the mix, make them from scratch! I must warn you, this is a painstaking process. However if you love to put your heart and soul into your food like I do, Then all the extra effort is worth it.
This particular recipe was the collaborative work between myself and my friend from Hungary. His mother who was from Belgium showed us how she makes this european delicacy. We then took it into our professional kitchen and improved the recipe so anyone could have the same results.

If you aren’t used to working with yeast, be carefully. Just make sure all your ingredients are lukewarm or room temperature. If your mix becomes too hot, your yeast will be killed, too cold and your yeast will not activate.
Now let’s begin. Separate four eggs, and whip the whites into stiff peaks. Use a machine for this! Don’t try to whip eggs whites by hand unless you want your arm to be sore! Once those whites will hold a peak, set them aside and start your batter.

Get these into the mixing bowl and give the yeast a few minutes to dissolve.

Combine the yeast with the MILK FIRST Then add the rest of the ingredients....
1 oz. Yeast
2 Cups milk (80-86 degrees F.)
4 egg yolks
1/2 Teaspoon Vanilla or malt flavoring

Sift together and then sift into the mixing bowl:
2 1/2 Cups flour
1 Tbspn sugar
1 tspn salt
Once this is combined Add 1/2 cup melted butter to the batter and this stage is complete

Finally, Add the 4 Stiff egg whites you set aside. Be careful to FOLD them into the batter. The Idea is to trap as much air in your batter as possible. You want it to be light and spongy so don’t badder the batter! Did I mention this was a painstaking process?

Set aside while the griddle or iron warms up.
This batter is leavened so it will needs about 35 to 50 minutes to
rise depending on the ambient temperature in your kitchen.
These beauties are great for breakfast with Lots of butter & syrup (my FaV!)
Or with some fresh fruit, But if you really want a Tropical treat;
Top Them Like they do in Acapulco Mexico - with a scoop or two of vanilla ice cream and a fried bandana!