Hello WCWR fans! I’m Jen from Bakerette.com. Last month I shared with you some 4th of July Pudding Pops. I hope you enjoyed them and enjoyed your holiday! We went camping in Idaho for a family reunion. Well, the family went tent camping and I went hotel camping. I’m sort of a diva like that. 🙂

This month I’m featuring my Classic Belgian Waffles recipe.

It’s good to note that the The Belgian waffle is popular in North America and didn’t originate in Belgium. 🙂 The waffles are often made with yeast, however, contemporary waffles are often made with baking powder, as with this recipe.

The Belgian waffle was introduced in the U.S. by Maurice Vermersch who was from Brussels, Belgium. The waffle was originally named Bel-Gem Waffles, but he later changed the name to Belgian.
What’s the difference between a Belgian waffle and a regular waffle? It’s the larger size and lighter batter that forms the deeper pockets in these eggy waffles.

Top your waffles with whipped cream, powdered sugar, fruit, syrup and/or butter. I topped mine with peaches and cream and used this delicious homemade peach syrup recipe as a topper. Delish!

Yield: 8 to 10 waffles

Classic Belgian Waffles

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The Belgian waffle was introduced in the U.S. by Maurice Vermersch who was from Brussels, Belgium. The waffle was originally named Bel-Gem Waffles, but he later changed the name to Belgian.What’s the difference between a Belgian waffle and a regular waffle? It’s the larger size and lighter batter that forms the deeper pockets in these eggy waffles.

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs, separated
• 1 3/4 cup milk
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract

Instructions

1. In a large bowl, stir together the flour, baking powder, baking soda, and salt.
2. Separate the eggs from the egg yolks. Set the egg whites aside.
3. Add the egg yolks, milk, oil and vanilla to the dry ingredients. With an electric beater on medium speed, beat together the ingredients for about 2 minutes.
4. In a separate bowl, beat the egg whites on high speed until light, fluffy, and stiff. Gently fold the egg whites into the batter with a spoon. Do not beat the batter or overmix it..
5. Preheat the waffle iron. Brush with oil or cooking spray and spoon about 1/2 cup or more into the center of the iron; just enough to cover the waffle grid. Close the lid and bake until it stops steaming and the waffle is golden brown (about 2-3 minutes). Serve immediately.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 267Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 51mgSodium: 597mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 6g

Thanks so much for having me Ruthie! I hope you all enjoy these waffles.
I’d love to have you stop by and visit me at Bakerette or connect with me on Pinterest, Facebook or Twitter!
If you like this recipe, you might also like these other recipes at Bakerette. Just click on the pic and go.

 

Holy Moly… Jen’s Classic Belgian Waffles look wonderful, don’t they?!  Light and Fluffy and perfect for a weekend brunch!

I love having Jen come and visit each month with us- have ya been over to visit her at Bakerette?  You’ll love what you find and be SO happy you did!

Hope y’all have a fabulous Friday and the beginning to a nice a relaxing weekend!

xoxo~ Jen & Ruthie