Breakfast

Classic Belgian Waffles

Written by yelda

It is less dense, crispier, has larger partitions and a larger volume than the traditional waffle. They are often served as a breakfast, with the same topping choices as a traditional waffle.

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons 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 use the wooden spoon to 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 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.

Source: Food Network

About the author

yelda

I have been collecting a variety of recipes for a long time. I will share them with you in my blog. Some of the recipes are in English and some in Turkish. If you need translation, please contact me.

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