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Belgian Waffle Recipe with Variations
Makes 8 , 4-1/2 inch square waffles or 4, two-section
ones. |
These waffles are made in an electric Belgian waffle
iron, with two 4 1/2-inch square non-stick grids. This is an all-purpose
batter that lends itself quite well to flavor variations. |
2 1/4 cups sifted cake flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
1 1/4 cups milk
2 eggs, separated
Preheat the waffle iron for at least 10 minutes before using.
Sift flour, baking powder, sugar and salt into a large bowl. Melt butter, stir
in milk, then egg yolks. Add milk mixture to flour mixture and whisk to
combine. In a small bowl with an electric mixer, whip egg whites until soft
peaks form. Fold into batter just until blended. Pour about 1/2 cup batter
over the bottom of each hot waffle grid. Close lid and bake until golden (when
almost all the steam stops flowing out of the iron) about three to four
minutes.
Savory and Sweet Variations:
Corn waffles: substitute 1/4
cup cornmeal for the flour and add 1 cup fresh corn to the batter before
folding in the whites.
Cheddar and green chili waffles:
fold in 1/2 cup shredded sharp cheddar cheese and 2 teaspoons finely
chopped fresh (seeded and cored) Anaheim Chile into the batter before
folding in the whites.
Spicy waffles: substitute
brown sugar for the granulated and 1/2 teaspoon ground cardamom or ginger.
Sauté apples slices in butter and some sugar and use as a topping for the
waffle.
Chocolate waffles: fold in 1/3 cup
finely chopped semisweet chocolate into the batter. other dessert waffles:
sprinkle chopped nuts or coconut over the batter after pouring it into the
iron. Serve with fresh fruit and whipped cream or frozen yogurt.
By Flo Braker
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