Fun fact alert!: There is no such thing as a Belgium waffle in Belgium. It’s an American invention from the World’s Fair and it was possibly called the “Bel Gem Waffle” at its conception.
Also, waffle batter and pancake batter are not the same thing. Don’t let Bisquick fool you.
Try to use a waffle iron with a deep, large grid. This is actually just my default waffle iron. Bigger pockets to hold your syrup!
- 2 1/4 tsp (1 packet) active dry yeast
- 2 cups warm milk
- 2 large eggs, separated
- 3/4 cup butter, melted and cooled to lukewarm
- 1/3 cup white sugar
- 1 1/2 tsp salt
- 1 tsps vanilla extract
- 3 cups all-purpose flour
- In a large bowl, whisk together the egg yolks until they start to lighten in color. Add in yeast, salt, sugar, and vanilla.
- Alternate flour and milk in five bouts, mixing until incorporated between each bout (1/3 of the flour, 1/2 milk, 1/3 flour, rest of milk, and rest of flour).
- Stir in cooled butter and incorporate well.
- Beat egg whites in a clean metal bowl until they form soft peaks (about 7 minutes; they should hold their shape with the whisk is flipped upside down). Carefully fold the whites into the batter, a third of the whites at a time, in three bouts.
- Wrap the bowl in plastic wrap and allow it to rise until it has doubled in volume. It will depend on the heat of the room, but it should take around an hour.
- Preheat and lightly oil your waffle iron. Spoon in the batter (the amount will depend on the size of your iron, but you’ll get a feel for it quickly.). Let the waffle cook according to the iron’s directions, typically about 4 minutes per waffle.
- Serve with the syrup or topping of your choice. These can be kept in the oven on warm for an hour or they can be frozen for later.
Bubbles, bubbles, bubbles (are awesome!)