I have been making Belgium waffles for breakfast a few times recently. I personally like waffles better than pancakes. The super crispy outer layer is something that pancakes can’t compete.
YIELD
6 servingsPREP
10 minCOOK
4 minREADY
20 minIngredients
Directions
Measure dry ingredients into mixing bowl.
Blend.
Combine egg yolks and milk.
Stir into dry ingredients.
Stir in cooking oil.
Carefully fold in egg whites.
Do not overmix.
for each waffle pour approximately ¼ cup batter into the preheated grid.
Close and bake about 4 minutes.
Serve hot with butter and syrup, or as a base for various creamed dishes (vegetables, fish, or meat) or top with ice cream and a dessert sauce.
WAFFLE VARIATIONS: Pecan Waffles.
Stir into plain waffle batter before folding in the beaten egg whites, ¾ cups chopped pecans or sprinkle a few chopped pecans over batter, before closing waffler.
Cinnamon Waffles.
Sift 1½ teaspoon cinnamon with the dry ingredients when preparing plain waffle batter.
Apple Waffles.
Stir into plain waffle batter, before folding in the beaten egg whites, 2 cups peeled, diced apples.
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