I have been testing out lots of different waffle recipes and so far I have not tried a yeasted batter.  I decided that it was about time I did.  Good job as well, as so far it's my favourite waffle.  I will add it's a little scary if like me you keep the batter in the fridge for a couple of days and just keep dipping into it.  This stuff has a life of it's own.  No matter how big the bowl it rises up over the top each time I look.  It's like mutant batter and the boys think its from Outer Space or something (Harry's own words!)

Fact of the day: In Belgium, there are a number of different types of waffle, including the Brussels waffle, the Liège waffle and the stroopwafel, though no waffles are known as a 'Belgian waffle'

I can't wait to try and make a stroopwafel- I love food with wacky names! 

Brussels Waffles
Ingredients
2-1/4 teaspoons active dry yeast
3 cups warm milk, divided use
3 large eggs, separated
3/4 cup butter, melted and cooled to lukewarm
1/3 cup white sugar
1-1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour

Directions:
1) In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until foamy, about 10 minutes.
2) In a large bowl, whisk together the egg yolks, 1/4 cup of reserved warm milk and melted butter.
3) Stir in yeast mixture, sugar, salt and vanilla. Stir in remaining 2 1/2 cups milk alternately with flour, ending with the flour.
4) Beat the egg whites until they form soft peaks; fold into batter. Cover bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.

Brussels Waffles sandwiched with Marble Slab Snikerdoodle Ice Cream, topped with strawberries, chocolate sauce and powdered sugar!