Simple Belgian Waffles
Are you waffle or pancake person? I have to admit that I do love both, but I am more of a waffle person…correction thick, crunchy, soft and delicious Belgian Waffle person! I could eat these waffles every single day, and I am seriously like a heart-attack!
Some type of berries, or mixed berries, powdered sugar and light whipped cream along with a cup of hot coffee is perfect breakfast to me! Don’t you agree? While kids were still sleeping, I saw the opportunity to make me some waffles and enjoy it outside! 7 am, music was jamming in my kitchen, I looked through the window and all I saw was large snowflakes falling…in disbelief, I ran out to see if that was real and yes, yes it was!
I think we have most crazy weather…yesterday sunny, short sleeves kind of weather, and this morning windy, snowy, rather cold day! Oh, and in two days we will be back in short sleeves because it will be around 80F! See pictures below? They are from this morning 🙂
To cut the story short, I ended up eating indoor and looking through the window! I mean, I love snow but com’on it’s Spring!!!
As soon as I put my behind on the chair, I hear footsteps…Daniel is up, and that child as soon as he opens up his eyes he always says “What’s for breakfast?”
So, I shared my breakfast with him! It was white morning and delicious Tuesday breakfast that I shared with my baby boy.
Now about these waffles…they are so good! I highly recommend it!!!
I did slightly adapt the recipe from Chef Emeril but I have been making them my way for many years, however, to make them this way I had to do few minor adjustments to improve in flavor and texture. I really hope you will try it!
Simple Belgian Waffles
- 2.5 cups flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 4 eggs separated
- 2.5 Tbs. sugar
- 2 Tbs. unsalted butter melted
- 2 cups Skim milk more if needed
- Melted butter or nonstick cooking spray for brushing/spraying
- Preheat the waffle iron according to the manufacturer's instructions.
- In a bowl sift together flour, baking powder, and salt. Set aside.
- In a second bowl use whisk (I use small from the electric mixer) to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.
- Add Melted butter, and milk to the eggs and whisk to combine very well. Combine the egg-milk mixture with the flour mixture and whisk just until well blended. Do not over mix.
- In the third bowl, beat the egg whites with an electric mixer until soft peaks form, few minutes or so.
- Gently fold egg whites into the waffle batter.
- Lightly brush butter on the waffle iron and pour enough batter in iron to just cover waffle grid.
- Close and cook as per manufacturer's instructions -until golden brown.
In the original recipe, vanilla extract is used, I add sometimes but not all the time! You can add tbs. or so. It is very important for the good waffle to separate eggs and beat them separately. You will notice the difference if you never did it before!