Belgian Waffles
HB-18006 · Hand-built original · American
Whipped egg whites fold into a vanilla batter so these Belgian waffles bake crisp outside and soft within. The deep grids catch every topping.
AmericanBreakfast25 minServes 6424 kcalVegetarianDiabetic
Main ingredient: flour
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:6quantities adjust to match
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs (separated)
- 1 ¾ cups milk
- ½ cup vegetable oil or canola
- 2 teaspoons vanilla extract
Method
- Whisk the flour, granulated sugar, baking powder and salt in a large bowl and set the dry mixture aside for the waffles.
- Separate the eggs, sending the yolks to one bowl and the whites to another.
- Beat the egg whites with a hand mixer until stiff peaks stand up, taking care not to over-mix them.
- Whisk the milk, vegetable oil and vanilla extract into the yolk bowl until combined.
- Stir the flour mixture into the milk mixture just until incorporated.
- Fold the beaten whites gently through the batter so it stays airy.
- Heat the waffle iron, spray it with non-stick cooking spray, pour in the batter, and cook each Belgian waffle until its exterior turns golden.
Prep: 10 min · Cook: 15 min · Total: 25 min
Nutrition (per serving, where published)
424 kcalCalories
8.6 gProtein
43.1 gCarbs
24 gFat
3.2 gSaturates
1.1 gFibre
0.4 gSugars
507 mgSodium
71 mgCholesterol
176 mgPotassium
248 mgCalcium
2.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data