Breakfast
Belgian Waffles
Makes 4 cups batter, about 4 large Belgian waffles
Belgian Waffles
Makes 4 cups batter, about 4 large Belgian waffles
Whipped egg whites make these waffles light, fluffy and irresistible.
Nutritional information per serving (1 cup batter):Calories 411 (38% from fat)
carb. 52g
sugars 6g
pro. 1g
fat 17g
sat. fat 3g
chol. 97mg
sod. 705mg
calc. 138mg
fiber 1g
carb. 52g
sugars 6g
pro. 1g
fat 17g
sat. fat 3g
chol. 97mg
sod. 705mg
calc. 138mg
fiber 1g
Ingredients
- 2 cups unbleached, all-purpose flour
- 2 tablespoons yellow cornmeal
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 2 large eggs, separated
- 1 pinch cream of tartar
- 4 tablespoons vegetable oil
- 1¾ cups buttermilk
- ½ teaspoon pure vanilla extract
Preparation
- Put dry ingredients into a large mixing bowl. Using the whisk attachment , select Speed 1 and whisk to combine ingredients, about 10 seconds.
- Put the egg whites and cream of tartar into a separate clean, large bowl. Again, using the whisk attachment, select Speed 1 and whisk. As the egg whites start to thicken, slowly increase the speed to Speed 5 to achieve medium peaks, which takes about 2 minutes total.
- Put the yolks, oil, buttermilk and vanilla in a small bowl. select Speed 1 and whisk until combined, about 10 seconds.
- Make a well in the dry ingredients and, using Speed 1, whisk in the yolk mixture until just combined. Then, with a spatula, carefully fold in the egg whites.
- Use the recommended amount of batter in your waffle maker’s recipe booklet to cook waffles.
