Old world belgian waffles, Whole wheat waffles, Yeast-leavened) – Villaware BELGIAN WAFFLER User Manual
Page 8: Carb smart with whole grain goodness)
Old World Belgian Waffles
(yeast-leavened)
2 1/2 cups all-purpose flour
3 large eggs
3 tbsp. granulated sugar
1/3 cup unsalted butter, melted
1 1/2 tsp. active dry yeast
1 tsp. pure vanilla extract
1 1/4 tsp. salt
2 cups very warm milk (120 to130ºF to activate yeast)
In large bowl, whisk together flour, sugar, yeast and salt to blend. In medium bowl, whisk
together milk, eggs, butter and vanilla; add to dry ingredients, mixing until large lumps
are moistened. Cover; let rise in a warm, draft-free place 1 hour or until light and bubbly.
(Or, cover and refrigerate overnight.) Stir down batter; pour onto hot, greased waffler
and bake.
Makes about 4 1/2 cups batter
Whole Wheat Waffles
(carb smart with whole grain goodness)
3/4 cup whole wheat flour
1 egg, separated
1/4 cup wheat bran
3/4 cup skim or nonfat milk
2 tbsp. wheat germ
1 tbsp. honey (optional)
1 tsp. baking powder
2 tbsp. unsalted butter, melted
1/4 tsp. salt
In medium bowl, whisk together whole wheat flour, wheat bran, wheat germ, baking
powder and salt to blend thoroughly; set aside. In mixer bowl, beat egg white just until
stiff peaks form; set aside. Whisk together egg yolk, milk and honey. Using rubber
spatula, stir milk mixture into flour mixture, blending just until dry ingredients are
moistened. (There should still be small lumps; do not over mix.) Stir in melted butter.
Fold in beaten egg white until combined. Pour batter onto hot, greased waffler and bake.
Makes about 2 cups batter
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