Recipe: Belgian Waffles*

It seems the years go so quickly--that it’s always either Christmas or the 4^th of July.  Good thing these are two of my favorite holidays!  For the 4^th, our gang comes from near and far to do the same exact same things we do every year: First have “Chuck Wagon Breakfast” at Grandma and Grandpa’s (my mom and dad); next, attend the Hyrum Main Street Parade en masse, then meet at our house for a big picnic/cookout, and finally. . . back to Hyrum for fireworks in the evening.

Belgium Waffles for breakfast!

In honor of our 4^th of July “Chuck Wagon Breakfast” family tradition, I am sharing the recipe for Belgium Waffles at the end of the letter.  My husband brought this recipe back from his mission to Belgium (for years he was the only one who made them since the recipe was in Dutch!) and we have enjoyed it ever since.  They are made with yeast instead of baking powder, so be sure to allow an hour or so to let them rise before you need to be ready to eat.  We always top ours with fresh or frozen raspberries, strawberries, or peaches (plus whipped cream or Cool Whip and sprinkled with powdered sugar).  This year, since our raspberries are already ripe, we will be having them with fresh raspberries, accompanied by bacon, hash browns, and scrambled eggs, all cooked outside on Mom and Dad’s patio.  One year we changed it up and had muffins and fruit instead, and my youngest daughter, Britton, nearly burst into tears.  So Britton, this breakfast is for you!

1 T Instant Yeast

2 cups lukewarm milk

4 eggs, separated

1 tsp vanilla

2 1/2 cups flour

1/2 tsp salt

1 T sugar

½ stick melted butter

In large mixing bowl, mix instant yeast* with flour, salt, and sugar. Add warm milk and melted butter to this and mix well.  Stir in egg yolks and vanilla, then carefully fold in eggs whites that have been beaten to stiff peaks.  Cover and rise in warm place until double—about 45 minutes.  Cook until crispy on greased waffle iron and serve topped with raspberries, strawberries, peaches, or other fruit, cool whip or whipped cream, and sprinkle with powdered sugar.  Serves 5 to 6.

*If you don’t have instant yeast, dissolve 1 pkg of regular yeast according to the directions and stir it in when you add the eggs.  The instant yeast I use looks like this and can be found at Maceys on the baking aisle.  It’s a good sized amount that will last for months.  Keep refrigerated once open.

*Originally distributed July 2014