Belgian Waffles
Even though I’m not the biggest breakfast person, there’s two classes of breakfast food that are essential building blocks in the breakfast food pyramid in my mind: pancakes (and its cousin the crepe) and waffles. Guess what the focus is today? Up until now though, waffles weren’t really an option for me since I didn’t have a waffle maker. It never seemed that pressing since a waffle maker is kind of a one-task item, so I always just convinced myself pancakes would do just fine. Well once my birthday rolled around, I caved and asked for a waffle maker. So now I can scratch that itch when I crave belgian waffles.
First, one thing worth mentioning in case you’re also in need of a waffle maker–this is the one I got: VillaWare V2002 UNO Belgian Waffler. I love it!
Now back to the food. These waffles were delicious and all that belgian waffles should be–crisp, tender, not too sweet, and just what you want in the morning. Plus, they’re quick and easy to make–very important if you’re a slow riser in the morning. Now the beauty of waffles (aside from being waffles) is there’s a lot you can do with them. Whether it be mixing up how the waffle itself is made or sexing up the toppings, you’ll never get tired of them. Heck, you can even just make a bunch, throw them in the freezer, and stick them in the toaster for another day (if Eggo can do it, why can’t you?).
So with all of those ideas for you to spruce up your waffles, this particular recipe came from the most exotic and exciting of places–lol, the waffle maker manual! (Hey, I woke up, was groggy and hungry–be thankful you even got photos!)
- 4 eggs
- 1 Tbsp sugar
- 1/4 (1/2 stick) butter
- 1 cup milk (whole is ideal)
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
Beat the yolks and sugar in a bowl until lightened in color. Beat in the milk, vanilla, and melted butter. Beat in the flour, salt, and baking powder, stirring as little as is necessary to incorporate it–if you overdo it, the waffles will be tough.
Meanwhile, in the bowl of a stand mixer, whisk the egg whites until stiff. Gently fold this into the batter–yes, its kind of awkward since the batter is pretty thick, but it works. Take care not to beat the air out of the fluffed egg whites.
And finally, you’re ready to start cranking out waffles however it is your waffle maker does it. Just be sure you grease it well to ensure no sticking and cook it to whatever doneness/shade of brown suits your fancy.
Use up the batter and get out the maple syrup, honey, sugar, and whatever fruits/nuts/whipped cream type of toppings you enjoy on your waffle along with a warm cup o’joe. Enjoy!
But to see you putting that waffle iron to good use makes me even happier—just think of all the wonderful waffles you can make on the weekends! (BTW, have you tried the gingerbread waffles yet? To die for…)
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