Ingredients: |
Ingredients: 2 c. all-purpose flour
3/4 tsp. salt
1-1/2 c. milk
1 (1/4 oz.) pkg. Active dry yeast
3 large eggs, separated (at room temperature)
1 tsp. vanilla
1/4 c. butter or margarine, melted
2 T. sugar
1/2 c. pecans or walnuts, chopped (optional)
1 c. fresh strawberries, sliced
1/2 c. each fresh blueberries and raspberries
Powdered sugar for garnish
Maple syrup
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Directions: |
Directions:Sift flour and salt together into a large bowl. Heat milk in a medium saucepan until slightly warm (not above 90º), remove from heat; add yeast, whisk until dissolved. Beat egg yolks with whisk in small bowl; stir beaten egg yolks, vanilla and butter into milk. Add liquid ingredients to dry ingredients; fold together until just combined, do not overmix (mixture will be lumpy). Let mixture rest uncovered in warm place, 30 minutes. Place egg whites in bowl of an electric mixer with whip attachment. Beat on medium-high speed until soft peaks are formed, about 1-1/2 minutes. Add sugar; beat on medium-high speed until stiff peaks are formed, about 1 minute. Fold whipped egg whites into batter until just combined, do not overmix (mixture will be lumpy). Preheat waffle iron; spray both sides of preheated iron with non-stick cooking spray. Ladle about 1 cup batter evenly into iron, enough to cover the surface. If desired, sprinkle 1-2 Tablespoons nuts over waffle batter; close iron. Cook until iron signals waffles are done, or until golden brown, about 4-5 minutes. Carefully remove waffle from iron; continue filling iron with remaining batter, making 1 waffle at a time. Top waffles with fruit; sift powdered sugar over berries, and serve with maple syrup. |
This recipe for Belgian Waffles, by 