• 1 Tbsp Dry Yeast
• 1/4 cup Warm Water
• 1/4 cup Butter, melted
• 1 3/4 cups Milk
• 1/4 cup Corn Oil
• 3 tbsp Sugar
• 1 tsp Vanilla
• 1/2 tsp Salt
• 4 Eggs, separated
• 2.5 cups All-Purpose Flour
I'm not sure where my Mom originally found this recipe (it may have been in the instruction manual which came with the Belgian Waffle maker - way back in the 80's), but it has long been a family favorite, making light and crispy waffles that no one can match, not iHop or even the saintly hash-brown slingers over at Waffle House. It does, however, take a while to make, so you might want to get up extra early to pull this one together.
To Start: In a large mixing bowl dissolve yeast in warm water.
In a medium sauce pan melt the butter. Once melted, turn off the burner, add the milk, stir together and set aside.
In a standing mixer combine oil, sugar, salt and vanilla. Separate the four eggs and add the yolks. Pour in the butter/milk mixture and blend thoroughly. Refrigerate egg whites for later use.
Scoop in the flour one cup at a time and mix. Pour the batter from the blender to the mixing bowl (containing yeast and water) and gently mix with a spatula until the yeast disappears (watch for the colors of the two substances to blend).
Microwave a coffee cup of water for two minutes. Place the bowl of batter in the microwave along with the hot water and allow to rise for 1 hour (just be sure not to nuke the batter!)
Once the batter is ready, clean your blender thoroughly! Any trace of oil or fat will screw this next step up. Beat the egg whites until they peak. To do so, start off with the mixer on slow, rise up to high speed. Stop just as the whites turn solid and on the edge of hard.
Fold egg whites into the waffle batter and whisk until the whites are broken up and have disappeared into the batter. A few one inch lumps in the batter is not a problem. Let set for ten minutes (so the yeast will rise again) while the waffle iron heats.
Cook like a normal waffle and serve with melted butter, bacon and syrup.