Belgian Waffles (Vlaamse Wafels, Gaufres a la Flamande)
1 envelope active dry yeast
2 cups warm milk
2 1/4 cups all-purpose flour
3 tablespoons granulated sugar
3 eggs yolks
8 tablespoons butter, melted and cooled to room temperature
1 teaspoon vanilla extract
3 egg whites, beaten to soft peaks
Combine the yeast and 1/4 cup of the warm milk in a small bowl and allow to proof for 5 minutes.
Sift the flour into a large mixing bowl and add the egg, yeast mixture, and sugar. Stir to mix well with a wooden spoon. Add the remaining milk and the egg yolks one at a time, stirring to incorporate. Add the melted butter and vanilla extract, stirring just to combine. Fold the egg whites into the batter, cover with a towel, and allow to rise for 1 hour.
Stir down the batter when ready to cook and cook according to your waffle iron's directions.
Makes about 12 waffles.