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[b:2hyw2v1x]Elaine’s Raised Belgian Waffles [/b:2hyw2v1x] Ingredients: 1 package active dry yeast (2 ¼ tsp) ¼ Cup warm water 1 ¼ Cup milk (whole or 2%) ½ Sparkling water ½ unsalted butter (melted and cooled) 4 large eggs (separated) 1 tbs sugar 2 tbs malted milk powder 1 tsp vanilla extract 2 1/2 cups A.P. Flour ½ tsp kosher salt Directions: 1. In a small bowl, sprinkle yeast over the warm water. Allow 5 minutes to bloom and stir yeast to dissolve. 2. In a separate bowl wisk together the milk, sparkling water, butter, egg yolks, sugar, malted milk power and vanilla until just combined. Wisk in the dissolved yeast. Add the four and salt and wisk until smooth. Cover with plastic wrap and let sit in warm place to bubble in rise for about 1 ½ hour. 3. Preheat an oven to 200 degrees and have ready a rimmed baking sheet. Pre-heat the Belgian Waffle iron. 4. Using a clean wisk or electric mixer whip the egg whites to soft peaks. Gently fold the whipped egg whites into raised batter. (Gently is the key word, you are trying to hold onto as much volume as possible.) 5. Ladel the batter into the waffle iron and cook for ~ 4 minutes or until golden brown. 6. Transfer the cooked waffle to the baking sheet in the oven to hold. Repeat process until all the batter has been used. (Makes between 6-8 waffles depending on your iron.) 7. Serve with butter and warmed syrup!
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