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Oh, how I love crispy Belgian waffles! I find them so much more pleasing than the usual old waffle. They've got deeper pockets and a lighter, airier texture. Here's how to make them from scratch.
Total Time: 20 minutes
Yield: 2 large waffles
Slightly sweet and creamy on the inside and crispy on the outside make these perfect for a Sunday morning breakfast. I mix this up the night before to let the yeast do its magic and cook them in the morning, making it an easy breakfast for any day of the week. You can also freeze and rewarm them in your waffle iron or toaster for a quick breakfast when you are trying to get the kids off to school.
Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. cook them up now or store in fridge overnight. When you are ready to cook preheat the Waffle Iron (make sure it is hot) and spray with nonstick cooking spray. Pour about 3/4 cup onto waffle iron and cook until brown (mine takes 4-5 minutes)
If I make these with my Belgian waffle maker I need 3/4 to 1 cup mix per waffle, but in my regular waffle iron it only takes 1/2 cup. I sometimes make these in the smaller iron so I can freeze them and toast them in my toaster for a quick breakfast.
Separate eggs; beat whites until stiff but not dry. Place in a separate bowl. Mix remaining ingredients together, then fold in whites. Cook in Belgian waffler (or regular waffle iron) according to manufacturer's directions.
Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.