Soft and sweet homemade Belgian waffles from Tammy's Recipes
Yield: 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.*
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!
Preparation Time: 15-20 minutes
Cooking Time: varies
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
I made a batch of these this morning. They were really good! I froze my leftovers. I got 20 waffles. I ate 4, put 4 in the fridge, and 12 in the freezer. I put wax paper on a cookie sheet and stacked them 2 at a time- 3 rows of 3. The wax paper might not be necessary, but I wasn't sure so I put it down just in case. Then before I left the house I put them in a freezer bag. They had been in there for 4 hours. The 4 waffles I put in the fridge I think I'm going to use for egg sandwiches for lunch.
By the way-they are sweet. But I like sweet. I ate them with a tall glass of chocolate milk.
Update: I made a double batch yestarday. Since I got 20 out of the first batch I reasoned that I should get 40 out of a double. But I ended up mixing up the batter and having to put it in the fridge for about 30 minutes until dinner was done. When I took it back out it had thickened quit a bit. The waffles came out even fluffier, but I think I could have made a few more had the batter not been so thick. Anyway I ended up with 36 waffles. I froze them all. So...if you like your waffle batter thicker, then put it in the fridge for 30 minutes.