Thanks Heather! I can't wait to try these next weekend.
I just have one other question: The instructions are "In a large bowl combine flour, yeast, sugar, and salt; mix well. Heat milk, water & butter until very warm (120-130 degrees F). Add flour to mixture. Add eggs. Using an electric mixer, blend at low speed until moistened; beat 1 min at med speed. Cover bowl with plastic wrap and foil; refrigerate several hours or overnight."
Do you think it will work okay if I whip the egg whites, then fold them in and I could skip the electric mixer? Or, will adding the eggs and following the original recipe of electric mixer beating create the same "light & yummy" effect? I definitely want the light & yummy kind! 
Sorry for so many questions, but I've never made waffles of any kind before, unless you count Eggos! 
Thanks!
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Re: Belgian Waffles
