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Tuesday, November 24

Belgian waffles

Active: 15 minutes; Total: 30 minutes; Serves: 4

Flour, all-purpose

2 ¼ cups

Baking powder

1 tablespoon

Sugar, granulated

3 tablespoons


½ teaspoon


1 teaspoon

Eggs, separated

2 large

Oil, vegetable

½ cup

Milk, whole

2 cups

Vanilla extract

1 teaspoon

  1. Preheat your waffle iron (425°F bottom & 450°F top on my panini press), spray with cooking spray; set aside. 
  2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. 
  3. In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form; set aside. 
  4. In another medium bowl, mix together the egg yolks, oil, milk, and vanilla. 
  5. Add the egg yolk mixture to the dry ingredients and mix well. 
  6. Fold in the egg whites; lumps are okay so don’t over do it. 
  7. Pour the batter onto your hot waffle iron, and cook according to the manufacturer’s directions, about 4 minutes. 
  8. Serve immediately with butter, syrup, powdered sugar, berries, or eat all the crispy bits and skip the rest. 
Recipe adapted from The Salty Marshmallow.

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