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belgium waffle recipe

belgium waffle recipe
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There’s something about the smell of belgium waffle recipes wafting through your home on a lazy weekend morning that just feels like a warm hug. As a mom who’s battled the breakfast boredom struggle (anyone else’s kids suddenly “hate pancakes” after loving them for 3 years straight?), I discovered that Belgian waffles are the breakfast game-changer we all need. These aren’t your average frozen toaster waffles, folks – these are thick, fluffy, crispy-on-the-outside, tender-on-the-inside slices of breakfast heaven that’ll have everyone running to the table.

 

Ingredients

Scale
  • 2¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs, separated
  • ½ cup vegetable oil
  • 2 cups milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prep: Warm up your waffle iron and give it a light spray with non-stick cooking spray. The secret to no-stick waffles is a properly preheated iron – don’t rush this step!
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon until well combined.
  3. Beat egg whites: In a medium bowl, beat those egg whites with a hand mixer until stiff peaks form. This might seem fussy, but trust me – it’s the difference between “meh” waffles and “OMG these are amazing” waffles. When you can turn the bowl upside down without the whites falling out, you’re good to go!
  4. Mix wet ingredients: In another bowl, combine the egg yolks, vegetable oil, milk, and vanilla extract. Whisk until smooth and well incorporated.
  5. Combine mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. A few lumps are actually okay here – overmixing is the enemy of tender waffles!
  6. Fold in egg whites: Here’s where the magic happens! Gently fold those fluffy egg whites into your batter. Use a light hand and a folding motion rather than stirring. The batter should look light and airy with some white streaks still visible.
  7. Cook to perfection: Pour the batter onto your preheated waffle iron (about ½-¾ cup per waffle, depending on your iron size). Cook according to your waffle maker’s instructions until golden brown and crispy, usually 3-5 minutes.
  8. Serve immediately: For maximum enjoyment, serve these beauties right away topped with butter, maple syrup, fresh fruit, whipped cream, or whatever makes your heart happy!

Notes

  • Separate those eggs carefully: Not a single drop of yolk should make it into your whites, or they won’t whip up properly.
  • Don’t skip the egg white step: I know it’s tempting, especially when the coffee hasn’t kicked in yet, but those beaten egg whites are what make these waffles spectacularly light and fluffy.
  • Make-ahead option: If mornings are chaotic at your house (and whose aren’t?), mix the dry ingredients the night before. You can even separate the eggs and keep the yolks covered in the fridge. Then just finish the recipe in the morning!
  • Keep ’em warm: If you’re making waffles for a crowd, place finished waffles on a rack in a 200°F oven to keep warm while you finish the batch.
  • Freeze for later: These freeze beautifully! Once cooled, place in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Pop them in the toaster for an easy weekday breakfast that’ll make Monday feel a little more like Saturday.

Keywords: belgium waffle recipes, homemade Belgian waffles, fluffy breakfast waffles

Find it online: https://mumrecipes.com/belgium-waffle-recipe/