Belgians don’t eat heavy breakfasts and if they splash out, they usually prefer something healthy rather than a rich and stodgy start to the day. Their waffles are legendary and if served with fresh fruit and yoghurt, I can seen no reason why they can’t be considered healthy. Usually reserved for the New Year, the Liège waffle is in a class of it’s own and is a small, square shaped treat.  In Brussels, however, waffles can be as thick as 5 cm which is why  they have to be light – and that depends on the amount of stiffly beaten egg whites folded into the mixture.  They can be huge and are ready to eat once you open the waffle iron

and remove the golden brown waffle – the aroma of cinnamon or vanilla will hit you.

Ingredients

• 650 ml warm milk
• 500 g all-purpose flour
• 170 g butter, melted and cooled
• 100 g white sugar
• 7 g active dry yeast
• 60 ml warm milk
• 3 large egg yolks
• 2 tsp salt (about 9 g)
• 10 ml vanilla extract
• 3 large egg whites

Method

• In a small bowl, dissolve yeast in 60 ml warm milk and allow to stand until frothy – around 10 minutes.
• In another, larger bowl, whisk together the egg yolks, about 100 ml of the warm milk and all the melted butter and then stir  in the yeast mixture, the sugar, the salt and the vanilla extract.
• Slowly pour in the rest of the  milk alternately with the flour and ending with the flour.
• Separately, whisk  the egg whites until they form soft peaks and fold, carefully, into the batter.
• Cover the bowl tightly with cling wrap and allow to rise in a warm place until it has doubled in volume – it shouldn’t really take more than an hour .
• Preheat the waffle iron and brush it with oil.
• Spoon in the required amount of waffle batter  (about 125 ml onto the centre of the iron) – itt depends on the size of your waffle iron as well.
• Close the lid and cook it until it stops steaming and the waffle is golden brown.
• Serve immediately or, if you have to,  keep it warm in the oven.
• Serve with fresh fruit and yoghurt.