Belgian waffle for breakfast or anytime of the day.

Prepare yeast (Using a one-cup liquid measuring cup, dissolve 1-teaspoon of granulated sugar in 1/2 cup warm tap water about 115-F. Add 1-½ teaspoons active dry yeast, mix well. Set aside for 10 minutes for it to rise
3 cups all-purpose flour
½ teaspoon salt
1 cup water
1 cup whole milk
1 stick unsalted butter, melted
2 large eggs - separated
½ teaspoon pure vanilla extract
Optional: 6 slices bacon, crumpled crispy 
Confectioners' sugar, for dusting​

In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, water, milk, melted butter, egg yolks, fried bacon and vanilla until smooth. Thin batter with a little more water if needed.

In a medium bowl, beat the egg whites at a high speed until soft meringue peaks form. Fold them into the batter and let all stand for 20 minutes.

Preheat the oven to 200-F. 

Spray your waffle maker with cooking oil and heat until hot and ready. Pour in batter and cook until the waffles are golden brown. Transfer the waffles to the oven to keep them warm. Repeat with the remaining batter. Dust the finished waffles with confectioners' sugar.

The number of waffles this batter will make depends on the size of your waffle maker. This should make enough for 10 regular waffles and as few as 4 giant Belgian waffles.

*Note: Freeze leftover waffles in zip lock bags, re-heat in micro wave oven at 30% power until warm.

Belgian Waffle Recipe ​ -  ALL RECIPES

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