Breakfast

Belgian Waffles

  • 2 2/3 cups Flour, all-purpose
  • 2 1/4 teaspoons Active dry yeast
  • 2 tablespoons Sugar
  • 1 teaspoon Salt
  • 1 3/4 cups Milk
  • 1/4 cup Water
  • 1/4 cup Butter
  • 3 Eggs, slightly beaten

    • In large mixing bowl combine flour, sugar, yeast and salt; mix well. Heat milk, water and butter until very warm (120°f-130°); butter does not need to melt completely. Add warm liquid to flour mixture. Add eggs. Blend at low speen till moistened; beat 1 minute at medium speed. Cover with plastic wrap and foil; refrigerate several hour or overnight.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

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