Recipe Brussels Waffles

2 quarts and one pint of liquid (half sparkling mineral water, half full milk)
2/3 ounce of yeast
1 lb of flour
5 oz of butter which has been melted in a "double" boiler
1 spoon of vegetable oil
3 or 4 eggs, depending on their size, separated
4 oz of sugar
a pinch of salt

The light structure is due to the use of sparkling water.
Allow the liquid to come to room temperature.
Reserve one cup of the liquid and dissolve the yeast in it.
Sift the flour into a bowl; sprinkle the salt at the edge of the flour and make
a hole in the middle.
Pour the dissolved yeast and the melted butter into the hole.
Then, add the egg yolks, the sugar and the remaining liquid into the hole.
Scoop the sides over and mix the ingredients.
You may also do this with a mixer and a dough hook.
Knead the mass from the inside out until you have a homogeneous dough.
If necessary, dilute it with a little additional liquid.
The dough should be "spoonable" but not as runny as pancake batter.
Whisk the egg whites and cut them into the dough with a knife.
Cover the dough and leave it to rise in a warm place until its volume has doubled.

Pour the dough onto the heated and greased iron.
Close the iron immediately and bake according to your waffle iron's directions.

Serve with powdered sugar or whipped cream

Enjoy!
Lieve from Belgium :)
http://www.gedichtenhuisje.net