waffle and repeat with remaining batter. Waffles may be kept warm in a slow (200°F) oven. Place waffles arranged on a cookie sheet on a rack in the warm oven. Serve with lemon curd, fruit, jam, powdered sugar, a warm fruit syrup, or whipped cream.
*We recommend using setting #4 to achieve a golden brown baked Belgian waffle. Adjust the browning control if you prefer lighter or darker waffles.
Nutritional information per waffle:
Calories 458 (44% from fat) • carb. 23g • pro. 11g fat 23g • sat. fat 12g • chol. 159mg • sod. 279mg calc. 120mg • fiber 1g
Good Night Waffles
Most of the mixing for these waffles is done the night before. In the morning, just mix in the eggs, vanilla extract and a pinch of baking soda while the waffle maker is heating. Leftover batter may be covered and kept in the refrigerator for up to 3 days. Heat your waffle maker in the morning, stir the batter and have a freshly baked waffle for breakfast.
Makes 6 waffles
½cup lukewarm (105°F) water
1 tablespoon granulated sugar
2¼ teaspoons active dry yeast (1 yeast packet)
2 cups whole milk, warmed (about 105°F)
½cup unsalted butter, melted and cooled
1teaspoon salt
2cups
2large eggs, lightly beaten
2teaspoons vanilla extract ¼ teaspoon baking soda
The night before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast.
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