Fluffy Whole Wheat Belgian Waffles
This delightful recipe for Fluffy Whole Wheat Belgian Waffles is a modern twist on a very old recipe originally using cake yeast. With the addition of honey for sweetness, vanilla for a touch of warmth, and a generous amount of butter, these waffles rise to incredible heights, creating a light and fluffy texture that melts in your mouth. Traditionally served warm with applesauce or crushed berries, they are equally delicious drizzled with real maple syrup. The batter can be prepared ahead of time and refrigerated overnight, allowing for the ultimate convenience without sacrificing flavor. However, do serve them immediately after cooking, as they don’t hold well. To ensure a non-stick experience, generously grease your waffle iron with cooking spray. Perfect for a nourishing breakfast, these waffles are sure to impress family and friends alike!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Yeast
1 tablespoon (active dry yeast)
Milk
1 1/2 cups (warmed)
Water
1/2 cup (warm)
Honey
2 tablespoons (liquid)
Butter
1/2 cup (melted)
Sugar
2 tablespoons (granulated)
Vanilla Extract
1 teaspoon (pure)
Whole Wheat Flour
1 1/4 cups (sifted)
Wheat Bran
1/2 cup
Salt
1 teaspoon
Egg Yolks
3 (separated)
Egg Whites
3 (beaten stiff)
Instructions
1
Begin by proofing the yeast in a mixing bowl with warm milk, warm water, and honey. Let it sit for about 5-10 minutes until it becomes frothy.
2
Once the yeast is activated, add in the melted butter, sugar, and vanilla. Mix well to combine.
3
Gradually add the whole wheat flour, wheat bran, and salt to the mixture, stirring until just combined.
4
Cover the bowl with a clean kitchen towel and allow the batter to rise in a warm place for about 2 hours, or until it has doubled in size. Stir down the batter each time it doubles to maintain its fluffiness.
5
If preparing ahead, refrigerate the batter after the first rise. Allow it to sit in the refrigerator overnight, and when ready to cook, remove it and let it sit at room temperature for 30 minutes to regain some of its fluffiness.
6
Just before cooking the waffles, beat in the egg yolks until fully incorporated, then gently fold in the stiffly beaten egg whites with a spatula.
7
Preheat your waffle iron and generously spray it with non-stick cooking spray or butter to prevent sticking.
8
Pour the appropriate amount of batter onto the waffle iron, close it, and cook until the waffles are golden brown and crisp. Serve immediately with your choice of toppings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Whole Wheat Belgian Waffles?
They are a modern twist on a classic yeast-based waffle recipe, utilizing whole wheat flour, wheat bran, honey, and vanilla for a nourishing breakfast.
What makes these waffles particularly fluffy?
The fluffiness comes from a combination of the yeast-leavened batter and the technique of folding in stiffly beaten egg whites just before cooking.
How do I prepare the yeast?
Proof the yeast in a mixing bowl with warm milk, warm water, and honey for 5-10 minutes until it becomes frothy.
Can I use active dry yeast for this recipe?
Yes, the recipe specifically calls for 1 tablespoon of active dry yeast.
What type of flour is required?
The recipe uses 1 1/4 cups of sifted whole wheat flour.
Is wheat bran necessary for these waffles?
Yes, 1/2 cup of wheat bran is included in the recipe to add texture and nutritional value.
How long does the batter need to rise?
The batter should rise in a warm place for approximately 2 hours or until it has doubled in size.
Can I make the batter in advance?
Yes, you can refrigerate the batter overnight after the first rise for ultimate convenience.
What should I do if the batter doubles in size during the rise?
You should stir down the batter each time it doubles to help maintain its fluffiness.
How should I prepare the eggs?
Separate the eggs; the yolks are beaten into the batter, while the whites are beaten stiff and then folded in.
What is the correct way to add the egg whites?
Gently fold the stiffly beaten egg whites into the batter using a spatula just before cooking.
How should the waffle iron be prepared?
Preheat the iron and generously spray it with non-stick cooking spray or grease it with butter to prevent sticking.
How long do the waffles take to cook?
Cook the waffles until they are golden brown and crisp on the outside.
Should these waffles be served immediately?
Yes, they should be served immediately as they do not hold their texture well over time.
What are the traditional toppings for these waffles?
They are traditionally served with applesauce or crushed berries.
Can I use maple syrup with these waffles?
Yes, they are delicious when drizzled with real maple syrup.
What is the purpose of honey in the recipe?
Honey is used as a natural sweetener and helps in proofing the yeast.
How much butter is used in the batter?
The recipe calls for 1/2 cup of melted butter.
Is vanilla extract included?
Yes, 1 teaspoon of pure vanilla extract is added for a touch of warmth.
What temperature should the milk and water be?
Both the milk and water should be warm to properly activate the yeast.
How much sugar is in the recipe?
The batter contains 2 tablespoons of granulated sugar.
Does the recipe require salt?
Yes, 1 teaspoon of salt is added to the dry ingredients.
How many eggs are needed?
The recipe requires 3 eggs, with the yolks and whites separated.
What should I do with refrigerated batter before cooking?
Remove it from the refrigerator and let it sit at room temperature for 30 minutes to regain its fluffiness.
Are these waffles healthy?
They are described as a nourishing breakfast option due to the use of whole wheat and wheat bran.
What is the texture of the finished waffles?
They have a light and fluffy texture that melts in your mouth.
Can I use a spatula to mix the batter?
A spatula is specifically recommended for gently folding in the egg whites.
How many total ingredients are in this recipe?
There are 12 ingredients in total.
Is the flour sifted?
Yes, the whole wheat flour should be sifted before being added to the mixture.
Is this a traditional Belgian recipe?
It is a modern twist on a very old recipe that originally used cake yeast.