• Melt the margarine in the milk over a low heat. Add the water to the milk and make sure the temperature reaches only 25-30°C maximum.
  
• Dissolve the fresh yeast with 4 tbsp of the lukewarm milk.
  
• Whisk the egg whites to soft peaks.
  

Prepare the waffle batter

• Combine the flour, vanilla sugar, sodium bicarbonate, brown sugar and egg yolks in a very large bowl or stock pot.
  
• Add the warmed milk gradually to the flour mixture and combine.
  
• Blend the waffle batter with the hand blender to remove the lumps that may remain.
  
• Add the dissolved fresh yeast to the mixture.
  
• To finish, gently mix in the soft peaked egg whites.
  
• Cover the pot with a kitchen towel and let the waffle dough rise for an hour. The batter will remain a liquid but will double in size.
  
• Heat up the waffle iron according to the manufacturer’s instructions. Cook the waffle(s) for a few minutes. A perfect waffle will be of a nice golden colour with a slightly crisp bite.