Tuesday, February 7, 2012

Classic Belgian Waffles

My husband thinks I'm weird for it, but no matter what time of day I wake up I need to start my day with breakfast. It doesn't matter whether is 10am, noon, or 2pm....I've got to start out with a good cup of coffee and decent breakfast food. I absolutely love waffles and my awesome waffle maker that my brother and sister-in-law got me a few Christmases ago. For a while I had just been using the waffle batter recipe that came with the maker, but this time I wanted to try something new that would deliver a thicker waffle with more of a crisp outside. I love a slight crunch on the outside, but a soft waffle on the inside. After searching around I finally came across Emeril Lagasse's recipe for Belgian Waffles. Whenever I'm making a recipe from a website, I read through the comments to see what other people thought and things they did differently to potentially enhance it. A few people mentioned that the waffles did not have as much flavor as they had hoped. So in my rendition, I increased the amount of vanilla, added some sugar to the egg whites, and topped them with a cinnamon sugar mixture. This is an excellent Belgian Waffle recipe and a great way to start the morning!


Ingredients
-2 cups cake flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-4 large eggs, separated
-2 tablespoons sugar, plus 1 teaspoon sugar
-2 teaspoons vanilla extract
-4 tablespoons butter, melted
-2 cups milk
-1 teaspoon cinnamon sugar mixture

1. Preheat your waffle iron and spray with a little cooking spray. In a mixing bowl, combine the flour, baking powder, and salt. Set aside. In a second bowl, whisk together the egg yolks and 2 tablespoons of sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.

2. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites and the 1 teaspoon sugar with an electric mixer until soft peaks form, about 1 minute. Gently fold the egg white mixture into the waffle batter. Do not overmix! Pour enough batter in iron to just cover waffle grid. Close and cook  until golden brown, I had to do mine about 5 minutes for that crispy outside.

3. Top waffles with the teaspoon of cinnamon sugar mixture, butter, and lite syrup. Serve immediately.

  

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