Let me first start off by stating that these waffles are delicious whole wheat. As in, I absolutely prefer them to their brothers made with white flour. But… if you are not feeling like you want to eat a whole wheat waffle, then please, by all means, make their white flour brothers. You will still be amazed. They take a bit of work and the dough does need to rise, so make sure to plan accordingly. They do not disappoint and one whole wheat waffle is very, very filling. Be sure to check out our buttermilk syrup to top the waffles. It is sure to make it an even more heavenly experience.
- 1 T. yeast
- 3 c. milk (110 degrees or about 3 minutes in the microwave)
- 3 eggs (separated)
- 1/2 c. melted butter
- 1/2 c. sugar
- 1 1/2 t. salt
- 2 t. vanilla
- 4 c. flour (either whole wheat or white)
- Combine yeast with 1/4 c. warmed milk. Let stand for 10 minutes.
- Whip up the 3 egg whites until soft peaks form. Set aside in a bowl for later.
- Add 1/4 c. warmed milk and melted butter to 3 egg yolks in the bowl of your mixer.
- Stir in yeast mixture, sugar, salt, and vanilla.
- Stir in remaining milk alternating with flour.
- Gently fold in whipped egg whites.
- Cover the bowl and let rise until double in size. I do not own a giant bowl, so I will pour half into another mixing bowl and leave half in my kitchenaid bowl. For me it usually takes 1 1/2 or 2 hours rising time.
- Cook in a belgian waffle maker and smother in buttermilk syrup.