Belgian Waffles
My sister Becca is the best host! If you stay with her she will wake up early and prepare piles and piles of Belgian waffles for you and your family. If you do not have cake flour all purpose flour works but the waffles will be more dense – or “stuffing” as Becca’s kids call it. Be sure to separate the egg whites, you want these Belgian waffles to have as much air in them as possible. I double this recipe and undercook the extra waffles. The kids reheat these waffles by simply placing them in the toaster. Extra cooked Belgian Waffles freeze well and are able to go straight from the freezer to the toaster just like and Eggo waffle. If you plan to make extra be sure to undercook them. Key to this recipe is a good Belgian Waffle maker. Thank you Scott!
Beglian Waffles
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
1/4 cup sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray
Preheat the waffle iron according to the manufacturer’s instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer’s instructions until golden brown, about 2 to 3 minutes. Serve immediately. Makes 4-6 large Belgium waffles.
Original recipe from Food Network – Emiril Lagasse’s Belgian waffles… modified to my liking.
My favorite Belgian Waffle maker can be purchased via Amazon!
