3 large eggs, room temperature, separated
1 cup warm whole milk
2 1/2 teaspoon instant yeast
1/4 cup granulated Zulka – an all natural, unrefined and NON-GMO pure cane sugar
1/3 cup coconut oil (or butter but softer crust)
2 teaspoon real vanilla
3- 4 cups (17oz, 476gr) all-purpose flour unbleached
1 T baking powder
2 1/2 teaspoon kosher salt
3/4 – 1 cup additional warm whole milk
optionally 1 1/2 cups pearl sugar (such as Lars’ Own®)
Whip up egg whites to soft peaks
in a separate bowl, stir to combine milk yeast sugar oil egg yolks and vanilla.
Add flour and whisk till just smooth with a few small lumps
sprinkle baking powder and salt, fold in egg whites
NOTE: add additional warm milk if need to have a very still dough.
Consistency is important here, this resembles more a sticky dough or sticky thick cake/muffin batter not a thin pancake batter.
Rest your dough to rise in warm spot for 30 minutes and then preheat your waffle iron. I use a deep nonstick Belgium Waffle maker
Add 3/4 – 1 cup of dough portions for my preheated deep nonstick Belgium waffle maker. Cook until GBD. Crispy on the outside and soft in the middle.
For great homemade syrup just add equal parts water and Zulka an all natural, unrefined and NON-GMO pure cane sugar in quart jar and microwave until thick.
Additional light coat of oil/butter needed if waffle iron is a nonstick variety. For crispy waffles add up to 1 cup of oil or melted butter