Fluffy Yeast Raised Belgian Waffles

These Fluffy Belgian Waffles are beautifully chunky and feathery. Golden, mouth watering, these are perfect for any weekend breakfast or brunch.

Just a few weeks ago, strawberries were aplenty and all the fruit markets were bursting with them. I went berry crazy. But i always go berry crazy. I love berries especially strawberries. Luckily for me, we get berries all through the year

Strawberries are my desired thing to toss over just about anything. From icecream to pancakes to these fluffy Belgian waffles.

Let’s just savor a moment of silence over these fluffy Belgian waffles.

Golden, slightly crispy edges, fluffy on the inside, and melt-in-your-mouth.

Simply divine fresh off the waffle iron. It’s flawlessness with a layer of freshly sliced strawberries on top and a sprinkle of powdered sugar along with cinnamon. Or pure maple syrup, if that’s what you love.

These Fluffy Belgian Waffles are made with slightly sugared batter, so they’re tempting just as they are. Just serve them up with some berries and you’re good to go.

Fluffy Yeast Raised Belgian Waffles

Ingredients:

350 ml warm milk

1 teaspoon active dry yeast

300 gm all purpose flour

2 small free range eggs, separated

60 gms castor sugar

85 ml of melted butter

1 tsp of vanilla extract

A pinch of salt

Method:

Take around 30 ml of milk and add yeast to it. Stir it and let it sit for 5 minutes till it looks frothy.

Take egg whites and start beating till the form stiff peaks. Keep that aside for a while.

To the yolks add sugar and melted butter and add around 20 – 30 ml of milk which is kept aside. Beat these till it comes together. Once it’s well mixed, add the yeast mixture and vanilla and a pinch of salt. Mix it again till well combined.

Now add the flour and milk alternately, little flour and milk then mix... Repeat the process till  all the batter comes together.

Now add the egg whites to the batter and gently fold it in. Do not mix it or it will knock out all the air from the mixture. It may take some time but it will all come together and will give you fluffy light waffles.

Once this is done, cover the mixture with a cling film and leave it to rise for an hour (or till the batter doubles in size) in a warm place.

I use a Kenwood waffle maker, you might have a different one. So it’s always better to check the manufacturer’s instructions. Also it’s very important to make sure that its completely hot before you start making the waffles.

I use a half cup measure to put the batter in. In my waffle maker it’s the right amount because it’s not too little to give me a under cooked top or too much that the batter explodes all out.

Pop the mixture right in the middle of the waffle pan and let it cook till golden brown on both sides, this usually takes about 3 minutes.

Remove the waffles once done using a wooden spatula. Take care not to use anything scrapy.

Put them on a plate and serve it with the toppings you like. We loves ours with fresh cream, maple syrup and berries. 

Tips:

You can even make this batter the night before and leave it to slow rise in the refridgerator. Remove it in the morning and hour prior to making them.