Belgian waffles

0.25 oz Red Star instant yeast
0.25 cup Milk, nonfat (skim milk)
3.0 large Egg, fresh, whole, raw
2.75 cup Milk, nonfat (skim milk)
0.75 cup Butter, salted
24.0 tsp Splenda Sugar Blend for Baking
0.25 tsp Salt
2.0 tsp Vanilla Extract
2.0 cup Whole Wheat Flour
2.0 cup Flour, white

In a small bowl dissolve yeast in one quarter cup of warm milk let's down until creamy about 10 minutes in a large bowl whisk together egg yolks a quarter cup of milk and melted butter stir in the yeast mixture sugar salt and vanilla stir in the remaining two and a half cups of milk alternating with flower ending with the flour beat the egg whites until they're soft peaks fold into batter cover the bowl tightly with plastic wrap let it rise in warm place until doubled in volume about an hour preheat the waffle iron brush with oil spoon about half a cup of batter on the center of the iron close lid bake until it stopped steaming and the waffle is golden brown serve immediately or keep warm in a 200-degree oven

Serving Size: 10

Number of Servings: 10.0

Recipe submitted by SparkPeople user DENNIS8113.