Hey, I'm looking to make crispy Belgian waffles which can be used a substitute for bread in a sandwich. I have never worked with yeast and would like to use it to make a waffle batter. I would really appreciate it, if you could provide some suggestions or recipes for me to try out. Generally folding egg whites into the waffle batter makes it fluffy and light, I read that adding sugar to the whipped egg whites will add texture? Is it true? I don't want my waffles to end up sweet. Thank you!