Ingredients:
1 1/2 Cups water, divided
2 1/4 teaspoons active dry yeast (one packet)
3 Cups sifted all-purpose flour
1/4 teaspoon salt
3 large eggs, separated + 1 egg white
1/3 Cup sugar
1 1/2 Cups whole milk
8 Tablespoons unsalted butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons pure vanilla extract
Directions:
- Heat half of the water to lukewarm, 105F – 110F (40C – 45C)
- Dissolve the yeast in the water with a pinch of the sugar. Let stand for 5 – 10 mins until the mixture begins to foam.
- Put the flour and salt into a large bowl; stir to blend and reserve.
- Add the egg yolks, one of the egg whites and remaining sugar to the yeast mixture, stir to blend.
- Add the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is smooth.
- Stir the liquid mixture into the flour mixture and beat until smooth.
- Beat the egg whites until stiff peaks form.
- Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.
- Preheat your Cuisinart Belgian Waffle Maker on setting #4 or preferred setting (indicator light will illuminate when preheated).
- For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism.
- When the waffle grids are preheated, open the lid. Fill the provided batter cup to the top with batter. If using a standard measuring cup, fill to 3/4 cup. Use a heatproof spatula to spread the batter evenly over the grids. Close lid and rotate waffle maker 180 degrees to the right. Bake the waffles until the Ready light illuminates, indicating the waffle is done. Rotate waffle maker 180 degrees to the left. Remove waffle and repeat until all batter is used.
- Waffles may be kept warm in a low (200F) oven. Place waffles arranged on a cookie sheet on a rack in the warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.