More Waffles

These waffles are the thicker Belgian variety and the lovely chef at Fisherton Mill
in Salisbury gave me this recipe from his handwritten book.He serves them with maple syrup
and clotted cream at their Jazz brunches.

The recipe uses yeast so the batter cannot be made too far in advance or saved for too long.

To stand

200ml warm water
21/4tspn dried yeast
Pinch sugar

Into bowl

3 cups (1lb 4oz) plain flour
1/4 tspn salt

Mix the following together then add to yeast

3 egg yolks
1/3 (4oz)cup sugar
155 ml water
236 ml milk
8 tbspn (8 oz) melted butter
2 tsp veg oil

Mix altogether
Whip 3 egg whites and fold in
Leave to stand for 1 hour.

Cook in the Belgian Waffle Maker
This is a thicker waffle than the previous recipe