BELGIAN WAFFLE RECIPE

When I returned home from college during holiday breaks I worked as a barista, cook, and waitress in an adorable eatery known as the Waffle Company. It was located in Auke Bay, Alaska next to one of the harbors. Fisherman, families, and passerbys would stop in for something hot to drink and eat, but would stay for the atmosphere. During this time I was given the chance to perfect my waffle making techniques. There were a few flops, a ton of success, and several messes to clean up. Well, the Waffle Company was recently sold and became Gonzo, but I will never forget the lessons I learned on making a good waffle.

Completed Waffle Batter

This recipe works best if you have a large and deep waffle iron because it allows the batter more room to raise which helps them turn our very fluffy and soft. This morning I used a smaller iron and the waffles still tasted delicious, it just means I didn't have the room to make the waffles you will find in the Alternative Idea section. However, if you are just interested in topping your waffles with syrup, butter, and/or jam, the small iron works great.

Before proceeding to the recipe, I have one simple advice I would like to give so you can learn from my mistake. Try, really try, not to over-fill your waffle iron because it can be a pain to clean up. And I have learned that if the waffles or whatever goodies you are making are not worth the mess and time to clean up then you probably are not likely to make them again. As a result, I tend to put less batter in the waffle iron to start with and then slowly add more, if needed.

Belgian Waffle Recipe

Ingredients

Stiff Egg Whites

4 Eggs, Separated
1/4 Cup Butter, Melted and Cooled

1 Tablespoon White Sugar

1 Cup Milk

1 Teaspoon Vanilla Extract

2 Cups Flour

2 Teaspoons Baking Powder

Directions

Separate egg whites from the yolks. Using a KitchenAid with the whisk attachment or a hand mixer, beat egg whites until stiff. 

In another bowl, beat egg yolks and sugar until light then add melted butter, milk and vanilla extract. 

Once liquids are combined, add flour, baking powder. Make sure dry ingredients are fully incorporated. 

Gently fold egg whites into the waffle batter. 

Grease your waffle iron. I didn't have any pam so I gently rubbed a stick of butter on the hot iron which seemed to work well.

The amount of batter you place in your waffle iron will depend on the size of your waffle iron. You may start with about 1/3 - 1/2 cup of batter and then depending on the fullness of your first waffle you can adjust the amount of batter. 

Allow the waffles to cook for a couple minutes before checking on them. The waffles should be done once they are golden brown. 

Alternative Ideas

There are so many things you can do with waffles. You can top them with yummy syrups and sauces, or mix them with fun ingredients. I'll give you a few of my favorite ideas. 

Ham and Cheese Waffle: Place about 1/4 cup (depending on the size of your waffle iron) of batter on the waffle iron, then add small cubes of ham and cheese on top of the batter. Finally, add approximately 1/4 cup of batter over the ham and cheese. Close the iron and wait for the waffle to turn golden brown. 

Omelet Waffle: Place one beaten egg (maybe two depending on the size of your waffles iron) in your waffle iron. Top the egg with small cubed ham, diced bell peppers, and cheese. Then add approximately 1/3-1/2 cup of batter. Close the iron and wait for the waffle to turn golden brown. 

Buttermilk Substitute: You can substitute milk in the recipe for buttermilk. I recommend making this recipe with milk first so you know what the consistency of the batter should look like before using buttermilk because you may need more buttermilk than you would regular milk.  

Waffles are very versatile. You can make them a sweet waffle with berry toppings or a savory waffle with meat, cheese and vegetables. Play around with them and have fun!

Eat, Share, and Enjoy!