So from what I’ve read Belgian waffles were traditionally made using yeast. Some times you just don’t have time. Yeast is a very time consuming process and takes planning like cold brew coffee.

Earlier this week I didn’t have time for lunch at work so I came home in the morning with the idea of making Belgian waffles. I picked out a recipe using a whipped egg white thinking it would still be good and more expedient.

My mind, the most important and sound part of me, can’t sit still. So while I was working and being a homebody for the rest of the week I created a new recipe based on the original ratios, there’s no point in reinventing the wheel, of a more traditional yeasted Belgian waffle. This is what I came up with.

Ingredients:

• 1 1/8 cups all purpose flour
• 1 tsp baking powder
• 1 tsp active dry yeast
• 1/2 tsp salt
• 3 Tbsp granulated sugar
• 1 large egg separated
• 1 1/8 cups buttermilk
• 1/4 cup extra virgin olive oil

1. Sift together dry ingredients and yeast in medium sized bowl and set aside.
2. Separate egg with yolk and white going into two separate small bowls.
3. Cover bowl with egg white and refrigerate for later.
4. Add buttermilk and oil to egg yolk.
5. Due to lecithin in egg yolk mixture should emulsify upon mixing.
6. Add wet ingredients to dry ingredients 1/4 to 1/3 at a time.
7. Mix well.
8. Let sit in warm environment 2-8 hours. More time will impart a more yeasty flavor.
9. Preheat Belgian waffle iron.
10. Take egg white out of refrigerator and beat to stiff peaks.
11. Stir batter to deflate.
12. Fold beaten egg whites into batter.
13. Prepare waffles according to manufacturer’s instructions.
14. Enjoy.