Wake up to Waffles at the Beach . . . Yummy!
Classic Belgian Waffles
Classic Belgian waffles have a crispy outside and are soft and moist on the inside. They are often served as part of a celebration – even to celebrate something as simple as a beautiful day. Try these waffles with your favorite syrup or a topping such as sliced fresh strawberries and freshly whipped cream.
Makes 10 waffles
1 ½ cups water
2 ¼ teaspoons active dry yeast (one packet)
3 cups sifted flour
¼ teaspoon salt
3 large eggs, separated + 1 egg white
1⁄3 cup sugar
1 ½ cups whole milk
8 tablespoons unsalted butter - melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
Heat 1/2 of the water to lukewarm, 105°-110° F. Dissolve the yeast in the water with a pinch of the sugar from the recipe; let stand 5 to 10 minutes, until the mixture begins to foam.
Put the flour and salt into a large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla; 8 stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.
Preheat Belgian Waffle Maker on setting #4 or preferred setting (green indicator light will
be illuminated when preheated).
For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism. Use the measuring scoop to measure the batter and pour into the preheated waffle iron. Use a heatproof spatula to spread the batter evenly over the grids. Close lid and rotate waffle maker 180˚ to the right. Bake the waffles in the waffle iron until beeper indicates that the waffle is done. Rotate waffle maker 180˚ to the left. Remove waffle and repeat until all batter is used.
Waffles may be kept warm in a slow (200°F) oven, arranged on a cookie sheet. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.
Gingerbread Belgian Waffles
These waffles have the flavor of just baked gingerbread and are delicious served with fresh fruit or caramelized apples and pears.
Makes 6 waffles
½ cup warm water
1 teaspoon granulated sugar
2 ¼ teaspoons active dry yeast (1 packet)
1 ½ cups all-purpose flour
1 cup graham cracker crumbs
¼ cup granulated sugar
¼ teaspoon salt
1 teaspoon ground ginger
½ teaspoon finely chopped lemon zest
2 cups warm milk (about 105°F)
3 large eggs, separated
½ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
Measure water into a large bowl. Add 1 teaspoon granulated sugar and yeast; stir to dissolve. Let stand
10 minutes. In a separate bowl, combine the flour, graham cracker crumbs, . cup sugar, salt, ginger, and lemon zest; stir to combine.
Add the milk, egg yolks, melted cooled butter, and vanilla to the yeast mixture.
Stir until smooth. Add the dry ingredients and beat until smooth, using a hand mixer on low speed. Cover with waxed paper and let stand to rise in a warm, draft-free area for 30 minutes.
Beat the egg whites until stiff, but not dry. Gently fold into the batter.
Preheat Belgian Waffle Maker on setting #4 or preferred setting (green indicator light will be illuminated when preheated).
For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism.
Use the measuring scoop to measure out batter, spreading evenly into waffle grids. Close lid and rotate 180˚ to the right and bake in the hot waffle maker until beeper sounds. Rotate waffle maker 180˚ to the left. Remove waffle and repeat with remaining batter.
Waffles may be kept warm in a slow (200°F) oven, arranged on a cookie sheet. Serve with lemon curd, fruit, jam, powdered sugar, a warm fruit syrup, or whipped cream.
Good Night Waffles
These waffles are the owner’s FAVORITE! Making them the night before makes the next morning a breeze!
Most of the mixing for these waffles is done the night before. In the morning, just mix in the eggs, vanilla extract and a pinch of baking soda while the waffle maker is heating. Leftover batter may be covered and kept in the refrigerator for up to 3 days. Heat your waffle maker in the morning, stir the batter and have a freshly baked waffle for breakfast.
Makes 6 waffles
½ cup lukewarm (105°F) water
1 tablespoon granulated sugar
2 ¼ teaspoons active dry yeast (1 yeast packet)
2 cups whole milk, warmed (about 105°F)
½ cup unsalted butter, melted and cooled
1 teaspoon salt
2 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons vanilla extract
¼ teaspoon baking soda
The night before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast.
Let stand 10 minutes, until foamy. Stir in the warm milk, melted butter and salt. Beat in the flour until smooth; (this may be done using a hand mixer on low speed).
Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop; do not refrigerate.
When ready to bake, preheat your Belgian Waffle Maker on setting #4 or preferred setting; (green indicator light will be illuminated when preheated).
For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism.
While the waffle maker is heating, stir the eggs, vanilla extract and baking soda into the batter. Use measuring scoop to measure out batter. Pour batter into the center of the lower grid. Use a heat-proof spatula to spread the batter evenly over the grids. Close cover and rotate 180˚ to the right. Bake in the hot waffle maker until beeper sounds. Rotate 180˚ to the left. Remove waffle and repeat with remaining batter.
Waffles may be kept warm in a slow (200°F) oven, arranged on a cookie sheet. Serve with sliced fresh fruit, jam, powdered sugar, a warm fruit syrup, or whipped cream.
*We recommend using setting #4 to achieve a golden brown baked Belgian waffle. Adjust the browning control if you prefer lighter or darker waffles.