Belgian Waffle Iron

or do I use a Belgian waffle iron style? As a Belgian waffle, I mean waffles made with yeast

Belgian waffles should be made in a Belgian waffle. They are larger square, and make larger wafers. They do not like crispy waffles or regular. The dough is completely different. You can always try to make Belgian waffles in a waffle iron regularly, but they will not be the same.

Belgian Waffles

INGREDIENTS

* 1 (0.25 oz) package active dry yeast
* 1 / 4 cup warm milk (110 degrees F/45 ° C)
* 3 egg yolks
* 2 3 / 4 cup warm milk (110 degrees F/45 ° C)
* 3 / 4 cup butter, melted and cooled to tepid
* 1 / 2 cup white sugar
* 1 1 / 2 c. teaspoon salt
* 2 teaspoons vanilla extract
* 4 cups all purpose flour
* 3 egg whites

MODE

1. In a small bowl, dissolve yeast in 1 / 4 cup of warm milk. Let stand until creamy, about 10 minutes.

2. In a large bowl, whisk together egg yolks, 1 / 4 cup of warm milk and melted butter. Stir in yeast mixture, sugar, salt and vanilla. Add remaining cups 2 1 / 2 milk alternately with flour, ending with the flour. Beat the egg whites until they form soft peaks, fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.

3. Preheat waffle iron. Brush with oil and spoon about 1 / 2 cup (or as recommended by the manufacturer) on the center of iron. Close lid and cook until it stops steaming and the waffle is golden. Serve immediately or keep warm in 200 degree oven.
Belgian buttermilk waffles with glazed bananas

For waffles
2 cups all purpose flour
2 tablespoons sugar
2 v. teaspoon baking powder
1 teaspoon baking soda
3 / 4 c. teaspoon salt
2 cups well-shaken buttermilk
3 / 4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
2 large eggs
Vegetable oil for waffle iron

For garnish
2 tablespoons unsalted butter
Firm 2-large ripe bananas, cut into 1/3-inch-thick diagonal slices
1 1 / 4 cup pure maple syrup

Special equipment: a waffle iron (preferably Belgian-style)
Accompaniment cream: whipped cream or
Preparation
waffles to:
Put oven rack in middle position and put a cooling rack large metal directly on it. Preheat oven to 250 ° F and preheat waffle iron.

Mix flour, sugar, baking powder, baking soda and salt in large bowl.

Whisk together buttermilk, melted butter and eggs in another bowl, whisk, then in flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a cup slightly rounded 1 / 2 of batter into each waffle mold (see cooks note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer cooked to rack in oven to keep warm, keeping waffles in one layer to stay crisp. Make more waffles in the same way.

Make filling:
While the latest batch is cooking heat the butter in a pan 12 inches thick, over medium-high heat until foaming, then add the banana slices in 1 layer and cook until than golden, about 1 minute per side. Remove from heat and add the syrup in the pan.

Spoon bananas over waffles, then drizzle with warm syrup before serving.

Cooks notes:
If you use a regular waffle iron (not Belgian), the dough will give about 14 waffles with 1 / 3 cup per waffle.
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Cinnamon Belgian Waffles


INGREDIENTS

* 2 egg yolks
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1 / 4 cup melted butter
* 1 cup all-purpose flour
* 1 1 / 2 c. teaspoon baking powder
* 1 / 2 teaspoon baking soda
* 1 / 2 tablespoon white su.