Time 1h35m Yield 8 Number Of Ingredients 10 Steps:
In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.
Time 40m Yield 6 waffles, 4-6 serving(s) Number Of Ingredients 8 Steps:
Oil the waffle maker. Sift the dry ingredients together in a large bowl. In separate bowl, separate egg whites and beat until stiff peaks form. In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly. Add to dry ingredients and mix well. Fold in egg whites. Cook in waffle iron on medium-high heat for around 5-10 minutes.
Time 5m Yield 6 Number Of Ingredients 7 Steps:
In a medium sized bowl mix together the flour, salt, and baking powder. In a separate, larger bowl mix together the maple syrup, apple sauce, non-dairy milk, and vanilla. Once the wet ingredients are well incorporated, add the dry ingredients and mix well until combined. Cook according to your waffle iron’s directions. We cooked ours on medium heat for about 5 minutes.
Yield About 4 Belgian-style 7-inch waffles Number Of Ingredients 8 Steps:
Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow. Stir to combine; it’s fine if the mixture isn’t perfectly smooth. Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day. Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron. Serve immediately.
Time 23m Yield 12 Waffles, 4-6 serving(s) Number Of Ingredients 8 Steps:
Start the night before. Mix dry ingredients and sift. Add remaining ingredients except for eggs. Cover the bowl with plastic wrap and leave out overnight. Room temperature. Come morning, beat in egg yolks to yeast mixture. Beat egg whites with whisk until stiff peaks are made. Fold the egg whites into the mixture with a spoon. Cook for 3 minutes in preheated deep waffle iron.
Time 30m Yield 10 waffles (about 4-1/2 inches). Number Of Ingredients 8 Steps:
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup.
