I think I've said this before, but I love breakfast foods! I feel that taking the time to start the day off by creating something special seems to set the tone for the rest of the day. Mike and I started making Belgian waffles together four years ago, on a Christmas morning, using his grandmother's waffle iron. We usually make these about four or five times per year, not because they are difficult to make, but as a way to keep this breakfast memorable. This year we made Belgian Waffles for New Year's morning. Fortunately, we had a jar of bacon jam in the fridge, so our waffles were extraordinary topped off with a dollop of the savory jam. In the summer, we top these Belgian waffles with fresh berries and whipping cream.
Mike found this recipe on FoodNetwork.com by Emeril Lagasse. This is one of the few recipes I use where I didn't change a thing. By separating the eggs and beating the egg whites into fluffy, stiff peaks, the waffles are delicate and airy. It's definitely hard to stop eating these breakfast treats. I hope you enjoy this classic as much as Mike and I.
Oh, I almost forgot to tell you...Mike and I plan to start on some much needed and overdue kitchen remodeling. Weather permitting, kitchen demo should begin this week! I won't be doing cooking these next 3 or so weeks, but I will try to post the renovation progress and maybe highlight a few restaurants we will be frequenting. Please keep us in your prayers; we need God's continued guidance, safety for us and the hired workers, and the ability to stay patient with one another :) Thank You!
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Classic Belgian Waffles
makes six- 8 inch Belgian waffles
Ingredients for Belgian Waffles
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- 2 cups milk
- non-stick cooking spray
- Preheat the waffle iron according to the manufacturer's instructions. In a medium bowl sift together flour, baking powder, and salt. Set aside.
- In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.
- Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.
- Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.
- In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix!
- Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.