I have guests with us this week and so I decided to get out the waffle maker and do some Belgian waffles this morning. It takes just a little planning, because the batter has yeast in it and needs to rise. I served them with butter and maple syrup along with some home smoked bacon. But for those of you who like crab, they make a great base for Crab Newburg and that is a great use for leftover ones. They can be halved and re-heated in the toaster. I often change around the flour for this, sometimes using 1/2 whole wheat or buckwheat and sometimes 1/2 chestnut flour.
Here is my recipe:
This classic yeasted waffle recipe produces waffles that are wonderfully crisp outside, and creamy-smooth and moist inside. Even when cooling, they retain their wonderful texture.
3/4 cup of rough chopped unsalted macadamia nuts
- Scald the milk. Place it in a large mixing bowl. and add the butter, maple sugar, salt, and vanilla. Stir till the butter melts and the mixture has cooled to lukewarm.
- Add the eggs yolks, flour, and yeast, stirring to combine; it’s OK if the mixture isn’t perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; 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. (Make SURE it’s in a bowl large enough for it to at least double in size)
- Before cooking fold in the mac nuts. Then Beat the egg whites to stiff peaks.
- Gently fold the egg whites into the batter.
*Note if using for savory waffles, you can omit the nuts and add 1 cup of grated parmesan cheese.