This was a Belgian Waffle lunch …. made by my mother … I simply enjoyed.
We have friends that make maple syrup … their “nectar of the gods” isn’t meant for a mere pancake … it deserves something special. My mother invited us to join her for a Sayer’s syrup feast … her Belgian Waffles were the perfect side for the syrup.
Mom began with a yeast batter…
The batter was much thicker than the little mix I buy … they tasted great too!
There were four of us – so a quarter waffle for each per waffle.
Of course, the fluffy golden Waffles were the perfect vessel for our Sayer’s Sugar Camp syrup.
We knew everything would be delicious when the smell of bacon greeted us at the front door.
The star… hands down our Waffles with syrup…
- In large mixing bowl, dissolve yeast in warm milk.
- whisk in butter, sugar, egg yolks, vanilla, salt, and flour.
- Cover and let rise 1½ hours.
- Beat egg whites until stiff.
- Fold into batter.
- Cook in waffle iron.