World’s Fair Bel-Gem Waffles adapted from Maurice Vermersch’s original recipe reprinted in the Queens Tribune Prep time: 15 minutes Total time: 1 hour 30 minutes Makes about 16 square waffles Ingredients: 3 cups milk, divided 2 1/4 teaspoons (1 packet) active dry yeast 1 1/2 sticks unsalted butter 1/2 cup granulated sugar 1 1/2 teaspoons kosher salt 2 teaspoons vanilla extract 3 large eggs, yolks and whites separated 4 cups all purpose unbleached flour Method: Heat the milk in a small saucepan over low heat until warm to the touch but not steaming or bubbling. Measure out 1/4 cup milk and sprinkle the yeast over the milk. Stir gently and let sit for 10 minutes. Melt the butter in a small saucepan while the yeast dissolves. Whisk the melted butter, the dissolved yeast, sugar, salt, vanilla, and egg yolks together in a large bowl. Whisk in the remaining milk, then gently stir the flour into the batter with a wooden spoon. It will be slightly lumpy. With a stand mixer or handheld electric mixer, whip the egg whites until soft peaks form when you pull the beaters out of the eggs. The egg whites will still be droopy; don’t overwhip! Gently fold the egg whites into the batter. Cover the bowl with plastic wrap or a damp towel and let the batter rise in a warm place for an hour. Heat your waffle iron and cook your waffles according to your appliance’s specifications. Serve immediately or freeze, wrapped in foil, to reheat in a toaster oven. Serve with butter and syrup, or strawberries and whipped cream, or vanilla ice cream and berries - -- or just about anything else you might like. .