Classic Belgian Waffles |Cooking With Carolyn
Copyright © 2015 by Cooking With Carolyn
Yield: 4 to 6 Belgian Waffles
· 2 Cups Cake Flour
· 2 Teaspoons Baking Powder
· 2 Tablespoons Sugar
· 1/2 Teaspoon Salt
· 4 Large Eggs, separated, room temperature
· 1 Teaspoon Pure Vanilla Extract
· 4 Tablespoons Melted Unsalted Butter
· 2 Cups Buttermilk, shaken, room temperature
· Non-Stick Cooking Spray or Butter for the Waffle Iron
Preheat the waffle iron according to the manufacturer's instructions.
In a medium bowl sift together flour, baking powder, sugar and salt. Set aside.
In another medium bowl beat the egg whites with a hand mixer on medium speed to slightly stiff peaks. Set aside.
In a third bowl beat the egg yolks, vanilla, melted butter, and buttermilk on low speed just to combine. Pour the egg/milk mixture into the flour mixture and whisk just until mixed. Do not over mix, if the batter is slightly lumpy it’s okay. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix. Coat the waffle iron with non-stick cooking spray or butter and pour enough batter in iron to just cover waffle grid. Close and cook as per the manufacturer's instructions until golden brown. Serve immediately with butter and choice of syrup.
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