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Yeast Waffles
October 20, 2007

This really is a great recipe! I often cater brunch and this is a favorite of everyone. Most of the work is done the night before. With a couple of steps in the morning and you have a wonderful breakfast. I use a belgian waffle iron that flips and I wipe the hot iron with a stick of butter before each waffle. I always serve these waffles with fresh whipping cream, real maple syrup, and an assortment of berries. I disolve the sugar in the water before adding the yeast to help it rise. Other than this step, I wouldn't change a thing in the recipe!!! If you do any research and look for an authentic Belgian recipe, I think this "yeasty" recipe is very close in taste but is much easier than the traditional Belgian recipes. They are even better the second or third day. When I have extra batter, I freeze it in individual serving bags and put them in the freeze for my son who is away at school. I haven't used the frozen batter for clients but my son loves having this taste from home while he is away.

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