Belgian Waffles and Fresh Strawberry Syrup

Enjoy your squarely-indented edible thing...

I was shoved unceremoniously into the 6 foot stack of Oster Belgian waffle makers this Black Friday at midnight. Was a waffle maker really worth enduring a bunch of bloodshot, screaming, greedy women in nappy sweats stomping on my body? Yes. As I caressed my new waffle maker and read the instruction manual in both English and Spanish the next morning, I learned normal waffle batter doesn't cut it with Belgian waffles. You need yeast and egg whites to create the light fluffiness between the square indents. So, here is the best recipe I found, as well as a to-die-for topping.

1 pkg active dry yeast
1/4 cup warm milk
3 egg yolks
2 3/4 cups warm milk
1/2 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 tsp salt
2 tsp vanilla
4 cups flour
3 egg whites

Dissolve yeast into 1/4 cup warm milk. Let stand until creamy, about 10 minutes. In a large bowl, whisk together egg yolks, 1/4 cup of warm milk, and melted butter. Stir in yeast mixture, sugar, salt, and vanilla. Stir in remaining 2 1/2 cups of milk alternately with flour. Beat egg whites until they form soft peaks and fold into batter. Cover the bowl with plastic wrap and let rise 1 hour in a warm place. Now bake in your waffle iron! Usually 1/2 cup batter for each waffle.

P.S. These are very freezer friendly. I wrap them individually and pop a frozen one in the toaster when I need a fast breakfast in the morning. :)

Original recipe here

Fresh Strawberry Syrup
1/2 cup water
1/2 sugar
2 cups strawberries, hulled
Zest of 1/2 lemon
Small pinch of salt

Puree strawberries and set aside. In a medium sauce pan, boil water and sugar until clear. Add strawberries, lemon zest, and salt. Bring to a boil and lower temperature until mixture at a high simmer. Cook for 15 minutes, stirring occasionally. Syrup will thicken as it cools.

Original recipe here