|125 g||Wheat Flour Type 405|
|1 tsp||Ground Vanilla|
Brussels waffles get their particularly fine taste from the use of plenty of butter. The thick dough of the Brussels waffles is very loose because egg snow is lifted under the waffle dough. Melt and cool the butter. Mix flour, sugar, vanilla and a pinch of salt. Stir in butter and milk. Separate the eggs in two bowls. Stir the egg yolk into the dough. Beat the egg whites until stiff. Lift loosely under the dough. Preheat waffle iron. Brush with a little margarine before each baking. Pour 4 tablespoons of dough into the waffle iron per Brussels waffle. Bake the waffles until golden brown. Brussels waffles can also be baked on stock and later baked in the toaster. Sprinkle Brussels waffles with powdered sugar as desired. Serve with jam.