For years I purchased a Belgian Waffle mix from a box-an expensive box, but I always felt like I was cheating, and should do better by whipping up this breakfast favorite from scratch. I will tell you, if you're not willing to put forth the effort to make waffles from scratch, this is the best tasting waffle mix around, and trust me, I've tried them all.
Finally, after much trial and error I've found a recipe that meets the lofty requirements of this family's palates.
Amy's Belgian Waffles
I use a Belgian Waffle iron, which produces a thicker waffle than the standard. In all honesty, I've not tried this recipe on a standard iron, so I can't attest to the results. You need three bowls to prepare this recipe, don't let that be a deterrent though-it's not as difficult or daunting as it sounds.
2 C flour
1 TBSP baking powder
1/4 C + 2 TBSP superfine sugar (granulated is an okay substitute, I prefer the superfine though)
Combine the dry ingredients listed above in a large bowl, using a wire whisk. Make a well in the center, then set aside.
Separate 4 eggs. In one bowl, combine the four egg yolks with:
1 1/4 C milk
1/4 C melted butter, slightly cooled
1 TBSP pure vanilla extract
Mix well with a whisk, then set aside.
Using an electric mixer, whip egg whites until stiff peaks form. Combine the egg yolk mixture with the dry ingredients, mixing only until dry ingredients are moistened and batter is still lumpy. Fold in egg whites until completely incorporated.
Add 1/2 cup of the batter to a preheated waffle iron that has been treated with a nonstick cooking spray. Waffles are ideal when a large amount of steam is being released from the iron, and color is a light golden brown. Makes six large waffles.
