2.17.2014

Favorite Belgian Waffles

I didn't discover Belgian waffles until college - and it was in the later years at that. We didn't have a waffle maker in my house growing up and I don't think I ever ordered one at a restaurant. In my college dining hall on Saturday mornings they rolled out the Belgian waffle makers for breakfast. I went to Saturday breakfast exactly once in four years. And I had a waffle.

It was good.

I've tried different waffle recipes here and there. My brother and sister-in-law claim to have the best yeast recipe for waffles, but it requires sitting overnight. I've never tried it. However, this recipe is my favorite non-yeast waffle recipe. It has the perfect amount of crisp on the outside and it's soft inside. It freezes really well - just a quick zap to defrost and a few minutes in the toaster and it's ready for syrup.

Maple syrup season is just around the corner, so I think we're going to be seeing a lot more of these in our mornings in the near future. Mmmmmm

This recipe makes about a dozen squares in my waffle maker. I double it to have plenty of leftovers for the freezer.

Favorite Belgian Waffles

1 1/2 c. white whole wheat flour
1/2 c. cornstarch
1 t. salt
1 t. cinnamon
1/4 t. ground nutmeg
1 t. baking powder
1/2 t. baking soda
1 1/2 c. buttermilk
1/2 c. milk
6 T butter, melted
1 t. vanilla extract
2 large eggs, separated
2 T sugar

Heat waffle iron
Warm oven to 200 degrees

1. In a medium bowl, whisk together flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda

2. In a small bowl combine buttermilk, milk, melted butter, vanilla and egg yolks

3. In a small bow beat egg whites until soft peaks form. Sprinkle in sugar and continue to beat until stiff, glossy peaks form

4. In a small bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy

5. Add buttermilk mixture to dry ingredients and mix until combined. Fold in egg whites until incorporated

6. Scoop batter into the hot waffle iron and cook until the waffle is crispy and golden, don't overcook. Repeat

7. Arranged waffles in the warm oven in a single layer (do not stack) to keep warm until serving

To freeze, cool waffles completely, freeze in a single layer then transfer to freezer bags. To thaw, defrost in microwave for 20 seconds, then toast for a few minutes until crispy again.

Enjoy!

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2 comments:

  1. Have you ever tried spelt flour? Spelt related to wheat, but is softer and finer than whole wheat flour--I love it in waffles and almost always sub in part of the white flour in cookies and such. Another excellent addition to waffles is buckwheat flour. I can find both in bins at my grocery (WinCo, on the west coast), but Bob's Red Mill brand also has both in small bags.

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    Replies
    1. I haven't used spelt flour recently, I'll have to give it a try. We used to use buckwheat for everything when Little M had a gluten sensitivity. We have a couple boxes in the freezer; I didn't even think to use it!

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