I was craving Belgian waffles to make for Sunday morning breakfast for the family. I found this recipe featured in Taste of Home magazine with a claim that the recipe came from Belgium. Since this Belgian Waffle recipe looked simple enough to make and there was no requirement to make the batter the night before, I went for it.
This is an easy-to-make recipe that does not require yeast or rising time. Egg whites are folded into the batter for a light and fluffy taste.
I made a batch from the recipe below and then used some pre-made box mix from the pantry to make sure I had enough waffles for everyone. Of course the homemade waffles were devoured first and everyone agreed this recipe was a keeper! They have a wonderful sweet taste to them. You can enjoy them without syrup and just put fruit on top.
- Butter and maple syrup
- Fresh fruit and whipped cream
- Jam and butter
- Powdered sugar
Separate the yolk and whites from the eggs. Place the egg yolks in a large bowl and the egg whiles into a medium-size bowl. Set aside and let come to room temperature. A beaten egg white can foam to 6 to 8 times its original volume if the egg whites have been at room temperature for 30 minutes before beating.
In a medium-size bowl, combine the flour, sugar, and baking powder; set aside.
Lightly beat the egg yolks. Add the milk, melted butter, and vanilla extract, mixing well until combined. Stir in the flour mixture until just combined; set aside.
With your electric mixer, beat the room temperature egg whites until stiff peaks form. Using a rubber spatula, gently fold into the prepare batter (do not over mix).
Following manufacturer's instructions for your Waffle Baker, heat waffle iron.
When waffle baker is hot, you are ready to make the Belgian Waffles. Use about 1/2 cup waffle batter for a 7-inch round waffle baker and about 1 cup waffle batter for a 9-inch square waffle baker.
Serve waffles immediately or hold in a 200 degrees F. oven until ready to serve.
NOTE: The waffles are best served fresh from the waffle baker, but can be held in an oven until all of the waffle batter has been cooked. As you make the waffles, place them on a wire rack set above a baking sheet. Cover them with a clean kitchen towel and place the baking sheet in a 200 degrees F. oven.
Serve with toppings of your choice (see ideas above).
Makes 5 servings.
* Cold eggs separate more easily than those at room temperature because the whites hold together better. Let come to room temperature before using in the recipe.
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Source: This recipe has been slightly adapted from Taste of Home website and magazine, by Rose Delemeester, St. Charles, Michigan.