Belgian waffles

Combine in large bowl:
2 cups all-purpose flour
2 T. sugar
3/4 t. salt
1/2 t. active dry yeast
Whisk into dry ingredients:
1/2 cup unsalted butter,
melted
2 cups whole milk
Cover and let sit overnight. The next morning, add:
3 eggs, separated
Nutritional information per waffle:
Calories 236
Total fat 13(g)
Calories from fat 48%
Sodium 219(mg)
Carb. 24(g)

1.The night before you plan to serve the waffles, prepare the batter by first combining the dry ingredients in a large bowl (the batter needs growing room because the yeast will cause it to rise and bubble). Then, melt the butter, combine it with the milk, and whisk it into the dry ingredients. Cover with plastic wrap, and let it sit on your kitchen counter overnight.
2.In the morning, heat up the waffle iron. Then separate the eggs, whisking yolks into the batter and whipping whites to soft peaks with a hand mixer.
3.Using a rubber scraper, gently fold the whites into the batter. Be careful not to overmix it - a few white streaks or lumps are just fine.
4.When the iron is hot, pour 1/2 cup batter into each square section (measurements may vary). Spread it so all the grids are covered with batter.
5.Cook waffles for 3 minutes. When done, the tops may be blotchy (right). The bottoms should be more evenly browned. Serve bottom side up.
6.Take a look at this waffle-fluffy on the inside (almost like a souffle), golden brown, and lightly crisp on the outside. They shouldn`t be heavy at all.
7.Serve waffles immediately with plenty of warm toppings, or butter and pure maple syrup. If needed, recrisp waffles in the toaster on a low setting.