What’s better than a freshly made, crispy yet tender waffle, topped with fresh berries and dusted with powdered sugar? Maybe you prefer a pat of butter and a generous splash of syrup or some homemade jam. Whatever your preference is, you’re going to love these melt in your mouth waffles. Sometimes I add pecans or small chunks of apple to the batter for an added treat.
This recipe makes 8 waffles, depending of course, on the size of your waffle iron. Although I usually cut recipes in half (because there are just the two of us), with this recipe I make the entire batch and freeze the extras for another day. Just slip a piece of parchment paper between each waffle, place in a ziplock bag and freeze. When you’re ready to enjoy them, just remove from the freezer and pop them in your toaster oven. A special thanks to Mrs.Vick for sharing this recipe with me.
Belgian Waffles
Course: Uncategorized4
servingsIngredients
2 ¼ cups flour
1 Tablespoon baking powder
3 Tablespoons sugar
½ teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 eggs, separated
½ cup vegetable oil
2 cups milk
1 1/2 teaspoon vanilla extract
Directions
- Spray your waffle iron with cooking spray (such as PAM) and preheat.
- In a medium bowl, beat the egg whites until stiff peaks form. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, cinnamon and nutmeg.
- In another bowl, whisk together the egg yolks, vegetable oil, milk and vanilla extract until well incorporated.
- Add the wet ingredients to the flour mixture and mix well.
- Gently fold in the egg whites.
- Carefully pour the batter onto the preheated waffle iron and cook until done (according to the directions of your waffle iron).
- Sprinkle with powdered sugar (if desired) and serve with fresh berries or syrup.
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