Belgian Waffles Recipes

Steps:

• Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Steps:

• In a large mixing bowl, prepare your favorite waffle mix according to package directions.
• Preheat waffle iron according to manufacturer's guidelines. Lightly spray the waffle iron with nonstick spray. Using a 4-ounce ladle or 1/2 cup measure, ladle batter for waffle into the iron, spreading evenly. Close the waffle iron and cook for 2 minutes or until waffles are golden and the steaming stops. Repeat with remaining batter. Serve with Whipped Cream and Blueberry Syrup.
• In a small saucepan over medium heat, combine butter, blueberries, sugar and lemon. Stir gently until the berries break down and release their natural juice. The consistency should remain a bit chunky. Serve hot over waffles.
• Using a hand-held electric beater on high speed, beat the cream in a chilled stainless steel bowl until it begins to thicken.
• Add sugar and vanilla. Continue to beat until the cream forms stiff peaks. Refrigerate until ready to use.

Steps:

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• In separate bowl, separate egg whites and beat until stiff peaks form.
• In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
• Add to dry ingredients and mix well.
• Fold in egg whites.
• Cook in waffle iron on medium-high heat for around 5-10 minutes.

Steps:

• Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks.
• Beat the egg whites and salt until they stand in soft peaks, mix in the vanilla at this time and fold into the batter (do not over mix).
• Pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes.
• Repeat with the remaining batter.
• Top with your favorite fruit and whipped cream and serve hot.

Steps:

• Heat the milk in a medium saucepan until just warm (about 110 degrees F). Sprinkle the yeast over the milk, and let it sit until dissolved, about 5 minutes. Pour the mixture into a large bowl, and stir in the butter, 1/2 cup of the sugar, egg yolks, 1 tablespoon of the vanilla and the salt. Fold in the flour (it's OK if there are a few lumps). Cover and set aside in a warm place until the mixture is bubbly and rises by about half its original volume, 1 to 2 hours. (The batter can be made a day ahead and refrigerated after it rises.)
• Once the batter is ready, preheat the waffle iron and preheat the oven to 250 degrees F. Whip the egg whites and the remaining 1 tablespoon sugar with an electric mixer to soft peaks in a medium bowl. Fold the whites and sprinkles into the batter.
• Brush the top and bottom of the preheated waffle iron with butter, and pour the batter into each compartment (this varies from 1/4 to 1/2 cup, depending on the size of your waffle maker). Cook until the waffles are golden brown and crisp; remove them to a plate, and transfer to the oven to keep warm. Repeat with the remaining batter.
• Meanwhile, warm the maple syrup in a small saucepan over medium-low heat. Remove the saucepan from the heat, and stir in the remaining 1 tablespoon vanilla. Set aside and keep warm.
• To serve, stack 2 waffles on a serving dish, drizzle with some of the maple-vanilla syrup and top with a dollop of whipped cream. Serve the remaining syrup on the side.

Steps:

• Mix all ingredients together except for butter and sugar.
• Let stand for 30 minutes.
• Add butter and finish by adding sugar.
• Form balls (like a small apple) out of dough.
• Let stand for another 15 minutes.
• Preheat waffle maker.
• Place 1 doughball in the center.
• Close waffle maker.
• Cook 3 minutes.
• No need to grease waffle maker.
• Serve hot topped with your favorite fruit or syrup.

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

Steps:

• Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks - this will keep your waffles light and fluffy.
• Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white - don't worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.
• Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

Steps:

• Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined (DON'T OVERMIX THE BATTER!). The batter should look slightly lumpy.
• Spray the waffle iron with the nonstick vegetable spray. Pour 1/2 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
• Dust finished waffles with confectioners' sugar and top with fresh berries, Whipped Cream, or ice cream, if desired. Serve hot off the griddle.
• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino. Whip to soft, fluffy peaks, about 2 minutes.

Steps:

• Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Steps:

• Mix all dry ingredients together in a large mixing bowl. In a separate bowl, beat the eggs and buttermilk. Whisk the eggs and buttermilk into the dry mixture. Add the melted butter last. Preheat nonstick waffle maker. Take a 1-ounce ladle full of the mix and place it in the center of the waffle maker. Follow the instructions that come with your particular waffle maker.

Steps:

• In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron according to manufacturer's instructions.