Heavenly Belgian Waffles
Submitted by Louis
Crisp, light Belgian waffles made with malted milk powder and whipped egg whites folded into the batter, then crowned with ice cream and a warm rum-spiked banana, strawberry, and pecan sauce.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThese waffles earn their name with one move: the egg whites get whipped to stiff peaks and folded in last, so the batter bakes up tall, crisp outside, and tender within. A spoon of malted milk powder lends a toasty, faintly malty depth you won’t get from a plain batter.
Keep the batter slightly lumpy and resist overmixing, since those lumps are what keep the crumb light. As the waffles come off the iron, hold them in a single layer on a rack in a warm oven so they stay crisp instead of steaming soft in a stack.
The topping turns brunch into dessert. Brown sugar and butter melt into a quick caramel, then warm bananas, optional strawberries, a splash of rum, and toasted pecans go in, all spooned over the waffles with a scoop of ice cream.
Pro Tips
- Fold the whipped whites in gently and leave a few visible streaks; overfolding deflates the air that crisps the waffles.
- Don’t overmix the batter. A few lumps mean tender waffles, while a smooth batter bakes up tough.
- Brush the cut bananas with lemon juice so they don’t brown before they reach the pan.
- Keep finished waffles on a rack in a warm oven, never stacked, so steam doesn’t soften the crust.
Variations
- Skip the rum and use orange juice in the sauce to keep it family-friendly.
- Sprinkle chopped nuts, granola, or crisp bacon onto the batter before closing the iron.
- Trade the fruit sauce for fresh berries and maple syrup, or warm spiced apples.
Ingredients
Directions
In a large mixing bowl, stir together the flour, baking powder and malted-milk powder.
In a medium mixing bowl, beat the egg yolks.
Beat in the milk and cooking oil or shortening.
Add to the flour mixture all at once, stirring until blended but still slightly lumpy.
In a small mixer bowl, beat egg whites until stiff peaks form.
Gently fold into the egg-flour mixture, leaving a few fluffs of egg white.
Do not overmix.
Bake waffles in Belgian waffle-maker or regular waffle-maker according to manufacturer’s directions.
(To keep waffles hot for serving, place in a single layer on a wire rack on a baking sheet in a warm oven.)
Prepare Fruit-Pecan Sauce.
Serve waffles topped with ice cream and warm Fruit-Pecan Sauce.
Fruit-Pecan Sauce:
Peel bananas, cut in half lengthwise, then cut crosswise into thirds.
Brush with lemon juice.
Halve the strawberries if using.
In a large skillet, heat brown sugar and butter or margarine over medium heat until the mixture melts, stirring occasionally.
Add the bananas, and strawberries if using; cook, uncovered, until bananas are heated through, turning once.
Stir in rum or orange juice, then the pecans.
Note: For a quick variation, sprinkle each waffle with 1 tablespoon chopped nuts; crumbled, crisp-cooked bacon; or chopped granola before closing iron.
Notes: Belgian waffles are a mainstay at Midwest brunches.
Here’s our delicious version, topped with ice cream and a warm fruit and pecan sauce.
Comments
There is entirely too much liquid in this recipe. Probably need around half the amount listed.