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Belgian Waffles
November 08, 2009

I make these a lot and everyone raves about them! I have made them following the directions exactly and also made them by using the whole egg instead of just the yolks, thereby, eliminating the step of beating the whites and folding them in. I cannot tell a bit of difference either way and it makes the recipe easier. I typically make them at night and let them rise in the fridge in my Kitchen Aid mixer bowl covered with plastic wrap. These are by far the best waffles we have ever eaten! The tang from the yeast is fabulous!!

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