The best waffles- EVER

So, you've probably read that we love breakfast on Saturday as a family. I bought a Belgian Waffle maker for such occasions. I researched and found a highly renowned recipe. It takes a little while to make but follow the directions and you will not be let down. The recipe makes about 6 waffles.

*Edit 4/14* Wow, these are even great two days later! I froze the remaining waffles (after proper cooling) and brought them to work. 30 seconds in the microwave to warm them up and one session in the toaster to crisp them up- they smell so good, it made my entire cube row hungry! Speaking of, I think I am going to have another one with my salad for lunch...

Please let me know if you try the recipe or if you think you have one that is better!

Belgian Waffles
INGREDIENTS
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm milk (110 degrees F/45 degrees C)
• 3 egg yolks
• 3 egg whites
• 2 3/4 cups warm milk (110 degrees F/45 degrees C)
• 3/4 cup butter, melted and cooled to lukewarm
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour

DIRECTIONS
1. In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.

2. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.

3. Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

Whipped Cream
INGREDIENTS
• 1/2 cup heavy cream, chilled
• 1/2 cup sour cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

DIRECTIONS
1. Combine the cream, sugar, sour cream and vanilla in a medium bowl. Use an electric mixer to whip to stiff (but not grainy) peaks. Chill until using. Use within one day.