Yield: 8 to 10 waffles

Classic Belgian Waffles

Classic Belgian Waffles by bakerette on www.whatscookingwithruthie.com

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