Belgian Waffles
User Reviews
4.8
Belgian Waffles
Description
This Belgian Waffles recipe relies on separating eggs to beat the whites into stiff peaks, which are gently folded into the batter composed of flour, baking powder, sugar, salt, melted butter, milk, and vanilla extract. This technique creates a batter that bakes up with a tender crumb and crisp exterior. The use of baking powder ensures leavening along with the egg whites' aeration. The waffles are cooked in a preheated waffle maker, using about 1/3 cup of batter per waffle, and sprayed lightly with oil to prevent sticking.
The finished waffles have deep indentations perfect for holding syrup or toppings like fresh fruit, whipped cream, or nuts. They work well for breakfast or brunch served alongside eggs or bacon.
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup sugar
- 2 large egg separated
- 1/2 cup butter melted, unsalted
- 2 cups milk whole
- 1 tablespoon vanilla extract
Instructions
- Spray the waffle maker with a bit of oil.
- Into a large bowl sift the flour and baking powder then add the salt and sugar, mixing well.
- Using a hand mixer with the egg whites in a small bowl, beat them to stiff peaks which stand straight up.
- To a second bowl whisk the egg yolks, butter, milk and vanilla together.
- Whisk the butter mixture into the flour mixture until just combined then very very gently, fold in egg whites (do not stir)
- Pour 1/3 cup servings into your Belgian waffle maker to cook as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 83mg | 28% |
| Sodium | 193mg | 8% |
| Potassium | 333mg | 7% |
| Sugar | 11g | 22% |
| Vitamin A | 520IU | 10% |
| Calcium | 171mg | 17% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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