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Belgian Waffles

Belgian Waffles
Belgian Waffles
Serves: 5-6
  • 4 eggs, separated
  • 1 cup milk
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups flour (can use ½ wheat and ½ all purpose)
  • ¼ c butter, melted
  • 1 tablespoon sugar
  • 1 tablespoon vanilla
  1. Melt butter in microwave (20 seconds) and put in a small bowl to cool.
  2. Separate eggs 1.Using 2 small bowls: separate one egg at a time: whites in 1; yolks in 2 2.Dump egg white in a larger bowl; keep all egg yolks together in 2nd bowl 3.Start over with egg 2, 3 & 4
  3. Whisk ALL egg whites until stiff and set aside
  4. In the 2nd bowl: Beat egg yolks. Add sugar. Beat together well.
  5. Add to melted butter, milk and vanilla
  6. Add the above mixture to the egg yolks bowl.
  7. In a LARGE separate bowl, add flour, baking powder and salt. Stir together
  8. Add the wet ingredients to dry. Mix well, but don’t overbeat.
  9. Gently fold the beaten egg whites into batter.
  10. Pour about 3 oz. in the middle of the heated waffle iron maker.
Fruit Topping
  • 2 tablespoon granulated sugar (can also use honey as a sweetener)
  • ¼ cup water
  • 2 cup fresh raspberries or strawberries (stems cut off and sliced in quarters)
  1. Combine the sugar and water in a small pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes.
  2. Add the raspberries or strawberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
  3. Transfer fruit to another bowl and, using a fork or potato masher, crush the fruit gently to form a chunky sauce.