FAVORITE BELGIAN WAFFLES

Processed with VSCOcam with f2 presetProcessed with VSCOcam with f2 presetProcessed with VSCOcam with f2 presetProcessed with VSCOcam with f2 preset

VIBES: D’Angelo “Really Love

Truth be told I’ve made a lot of waffles the past few weeks. First there were these, they were easy and came out just fine. Then I made these, which were good as well, but required a lot of butter and didn’t really have the crunch I wanted. Then I found this recipe here,  and these were the clear winner. They’re light, fluffy and slightly crisp on the outside. Separating the eggs and beating the whites really makes all the difference. If you don’t have time for that, I recommend this recipe, but beating the whites is really worth the extra effort.  Double the recipe if you’re feeding more than three people. This makes about 10 waffles on my press.

INGREDIENTS

1 3/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 egg yolks

2 egg whites

1 3/4 cups milk

1/2 cup canola oil

In a large bowl mix together flour, baking powder and salt.  In another bowl beat egg yolks slightly, stir in milk and oil. Add egg yolk mixture to the dry flour mixture, stir until just moistened and still lumpy. Now beat the egg whites in a stand mixer or by hand in another bowl until stiff  peaks form (when the tips stand straight up.) Heat the waffle iron. Then gently fold the egg whites into the egg and flour mixture using a spatula. Make sure to do this very gently leaving pockets of fluffy egg whites. You want to retain the air in the mixture so it will stay fluffy. Do not over mix. Spoon the mixture into the waffle iron and serve with real maple syrup, butter, fruit, ice cream or whatever your heart desires!