Raised Belgian Waffles with Strawberries & Whipped Cream

Happy National Waffle Day! Today is the perfect opportunity to try out these raised waffles, which get their especially light and airy texture from the addition of yeast and sparkling water. Strawberries and lightly sweetened whipped cream are the perfect additions, but use whatever berries or stone fruit look best at the farmers’ market—or serve them simply drizzled with maple syrup.

Raised Belgian Waffles with Strawberries and Whipped Cream

1 lb. (500 g) strawberries, hulled and sliced

3 Tbs. granulated sugar

1 package (2 1/4 tsp.) active dry yeast

1/4 cup (2 fl. oz./60 ml) warm water (105 to 115°F/40 to 46°C)

1 1/4 cups (10 fl. oz./310 ml) whole milk

1/2 cup (4 fl. oz./125 ml) sparkling water

1/2 cup (4 oz./125 g) unsalted butter, melted and cooled

4 eggs, separated

1 tsp. vanilla extract

2 1/2 cups (12 1/2 oz./390 g) all-purpose flour

1/2 tsp. fine sea salt

Canola oil for cooking, if needed

Confectioners’ sugar for serving

Sweetened whipped cream for serving

In a bowl, toss together the strawberries and 1 Tbs. of the granulated sugar. Let stand at room temperature until the berries give off some juices, at least 1 hour and up to 3 hours.

In a small bowl, sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes. Stir until the yeast dissolves. In a large bowl, whisk the milk, sparkling water, butter, egg yolks, the remaining 2 Tbs. granulated sugar and the vanilla just until combined. Whisk in the dissolved yeast. Add the flour and salt and whisk until smooth. Cover with plastic wrap. Let stand in a warm place until the mixture has risen and the surface has bubbles on it, about 1 1/2 hours.

Preheat the oven to 200°F (95°C) and have ready a rimmed baking sheet. Preheat a Belgian waffle iron.

Using a clean whisk or handheld mixer on high speed, beat the egg whites in a medium bowl until soft peaks form. Scoop the whites over the batter and, using the whisk, fold them in evenly.

If your waffle iron is not nonstick, lightly oil the grid. Ladle some of the batter over the grid, close the lid, and cook until the waffle is golden brown, about 4 minutes. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining batter. For each serving, sift confectioners’ sugar over the waffles, then top with the whipped cream and the strawberries with their juices. Serves 4.

Find more great recipes for sunrise specialties in our book
Williams-Sonoma Breakfast Comforts, by Rick Rodgers.