I've been obsessed with Belgian waffles since visiting Nero Belgian Waffle Bar in Vancouver, BC. I received a Belgian waffle iron a few years ago but have admittedly have only used it twice because the recipes I've found feed 6-8 people easily. It's really a shame because these Belgian waffles are so light, airy, and delicious and make the perfect weekend breakfast or brunch food!
These waffles taste great simply with maple syrup, or you can jazz them up but adding fresh strawberries, chocolate sauce, ice cream, or powdered sugar. If you want a more savory waffle try reducing the amount of sugar in the batter. The waffle itself isn't too sweet so it depends on your taste. Whatever you decide, I think these would also be great topped with savory foods (smoked salmon, anyone?) or made into bite-size appetizers.
The second time I made these I froze the extra waffles and re-heated them in my toaster. The edges did get a little burned even after turning the heat down, but it was likely also due to having a small toaster. I recommend re-heating in a toaster oven or regular oven should work, too. Let me know how it goes!
Servings: many
Ingredients:
2 1/2 cup flour
1 tbs baking powder
3 tbs sugar
1/2 tsp salt
1 tsp cinnamon
2 eggs, separated
1/2 cup vegetable oil
2 cups milk
1 tsp vanilla
Directions:
Preheat your waffle iron. Spray with non stick cooking spray if needed (mine is naturally non-stick). In a large bowl whisk together your dry ingredients. In a medium bowl, beat the egg whites with a hand or stand mixer until stiff peaks form, set aside. In a separate medium bowl mix the egg yolks, oil, milk and vanilla. Add the egg yolk mixture to your dry ingredients and mix until incorporated. Fold in the egg whites. Pour the batter onto your waffle iron according to manufacturer's directions. Mine can hold 3/4-1 cup and I found 1 cup and cooking for 5 minutes to be just perfect. Serve while hot with your favorite sweet or savory toppings.
Recipe from The Salty Mashmallow.