EATS! Belgian Waffles for Christmas Brunch...

Belgian Waffles

1 package active dry yeast, (.25 ounce)

¼ cup warm milk (110 degrees F/45 degrees C)

3 egg yolks

2 ¾ cups warm milk (110 degrees F/45 degrees C)

¾ cup butter, melted and cooled to

½ cup white sugar

1 ½ teaspoons salt

2 teaspoons vanilla extract

4 cups all-purpose flour

3 egg whites

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

In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the 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 a warm place until doubled in volume, about 1 hour.

Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

After the hour in a warm spot you get somethin' looking like this...

And it smells like heaven and is light as air...

If it tells you anything, this bowl was less than half full when the hour began...

That's the original recipe up above, but I find in my Belgian waffle maker (deeper than a regular waffle iron), I use a full cup of batter at least...

and...

Tah DAHHHHHH!

Usually we have our ducks in a row and have some fresh whipped cream and strawberries and a sprinkling of powdered sugar. But trust me when I say, these'll do. These'll do.

Just do NOT forget the Vermont maple syrup. REAL. and good butter. REAL.

Yay for waffles!