Wednesday, May 18, 2011

Best Belgian Waffles

I love light airy belgian waffles. I like this recipe because it doesn't use yeast, so no waiting. Whenever I get a strawberry shortcake craving I just whip up a batch of these for breakfast, YUM.

Belgian Waffles
2 cups flour
2 teaspoons baking powder
2 tablespoons powdered sugar
1 tablespoon oil
1 ½ cups milk
3 eggs, separated
2 teaspoons vanilla
pinch of salt

Beat egg whites until they form stiff peaks (I have never actually beaten them until peaks form- just until frothy and foamy and they turn out perfect). In a separate bow, mix all other ingredients, then gently fold in the egg whites. Cook on belgian waffle iron. Serve warm with fruit or syrup.

Makes 5-6 large waffles

*These tend to puff up really big then fall as they cool. However if you add 3 teaspoons of baking powder they won't fall and will be crispy- so if you prefer crisp firm waffles add the extra, otherwise enjoy soft fluffy waffles and eat fast! Print Friendly and PDF
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