Homemade Belgian Waffles
Soft and sweet homemade Belgian waffles
15-16 waffles (4.5-inch squares)
2 cups all-purpose flour
3/4 cup sugar
3 1/2 teaspoons baking powder
2 eggs, separated
1 1/2 cups milk
1 cup (2 sticks) butter, melted
1 1/2 teaspoons vanilla extract
Fresh fruit, jam, or syrup**
1. In a large bowl, combine flour, sugar, and baking powder.
2. In another bowl, beat egg whites until stiff peaks form.
3. In yet another bowl, lightly beat egg yolks and then add milk, butter, and vanilla, mixing well. Stir into dry ingredients just until moistened. Fold egg whites into batter.
4. Bake in a pre-heated waffle iron according to manufacturer's instructions, until golden brown.* I like to set a timer so I don't have to keep checking, or risk forgetting to take the waffles out on time!
5. Serve warm with fresh fruit, jam, or syrup.**
*Batter will be somewhat thin, so don't over-fill your waffle iron, or you'll have a big mess to clean up afterwards! Fill just until bottom is level, not heaping, with batter. Waffles will be very soft when they are finished. Remove with a fork onto a plate, and they will crisp up somewhat as they cool slightly.
**We prefer fresh fruit or a topping that isn't too sweet, especially when serving this for a meal (rather than as a dessert), since the waffles themselves are rather sweet. If you're serving this as a dessert, you can even add whipped cream on your toppings!
These Belgium waffles are very good, though a little too sweet for me to eat many at a time.
What I like best about them is that the leftover waffles are absolutely delicious when re-warmed in the toaster!! I think they are just as good as (if not better than!) when they were freshly made. Crispy on the outside, but soft inside. Since making these waffles involves a little extra time (beating the egg whites), I prefer to make a double batch and then enjoy a lot of easy breakfasts from the leftover waffles! :D
If you need a breakfast item that you can make ahead and re-warm on-demand, this is it! My rating: 10/10