TRUE BELGIAN WAFFLES
It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. -Rose Delemeester, St. Charles, Michigan
Provided by Taste of Home
Time 30m
Yield 10 waffles (about 4-1/2 inches).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 696 calories, Fat 41g fat (25g saturated fat), Cholesterol 193mg cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (34g sugars, Fiber 1g fiber), Protein 10g protein.
CORNMEAL BELGIAN WAFFLES
Treat your family to these Belgian-style waffles made with Original Bisquick® mix and cornmeal and served with rich sweet walnut maple syrup - a restaurant style breakfast or brunch dish!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In medium bowl, stir Bisquick mix, cornmeal, milk, oil, vanilla and whole egg with fork or whisk until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter.
- Heat Belgian waffle maker; brush with vegetable oil. For each waffle, pour 3/4 to 1 cup batter onto center of hot waffle maker. Close lid; bake about 4 to 5 minutes or until steaming stops and waffles are golden brown.
- Meanwhile, in 1-quart saucepan, heat syrup, walnuts and butter to simmering over medium heat. Serve waffles with walnut syrup.
Nutrition Facts : Calories 510, Carbohydrate 70 g, Fat 4, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg
BUTTERMILK CORNMEAL WAFFLES
*Update - When I posted this recipe I hadn't tried them yet. Since then I have made them a couple of times. In addition to the posted ingredients I like to add 1/2 cup wheat germ, and 1 T vanilla (1 also add whole eggs instead of just egg whites.) They freeze really well. My Mom gave me this recipe but I'm not sure from where... with all the changes, it's mine now!
Provided by kittycatmom
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 4 (four) ingredients (if you are using wheat germ or flax seed combine with dry ingredients) in a large mixing bowl; set aside. Stir buttermilk and oil together add vanilla as well; set aside. Blend egg whites in a dry mixing bowl until stiff peaks form; set aside. Mix buttermilk mixture into flour mixture; blend until smooth. Gradually fold in egg whites; pour by cupfuls onto a hot, greased waffle iron. Heat according to waffle iron manufacturer's instructions.
Nutrition Facts : Calories 176.9, Fat 4.6, SaturatedFat 0.7, Cholesterol 2.5, Sodium 700.2, Carbohydrate 26.8, Fiber 1.2, Sugar 3.2, Protein 6.9
CORNMEAL WAFFLES WITH BANANA BOURBON SYRUP
Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites. If you'd prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour. The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert. If you do go that route, a scoop of vanilla ice cream or whipped cream would not be amiss. Or serve the waffles with some butter, sliced bananas and a drizzle of plain maple syrup for a simple but satisfying breakfast.
Provided by Melissa Clark
Categories breakfast, brunch, dessert, main course
Time 35m
Yield About 10 waffles
Number Of Ingredients 14
Steps:
- Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.
- In a medium skillet over medium-high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas in a single layer. Cook, without moving, until undersides are golden brown, 2 to 3 minutes; flip and brown other side, 2 to 3 minutes more. Transfer to a bowl.
- Add bourbon to pan and let simmer until mostly evaporated, about 1 minute. Pour in syrup and nuts; simmer until just heated through. Pour syrup onto the bananas and cover to keep warm (or reheat just before serving).
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients.
- In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter.
- Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep warm in a 200-degree oven until ready to serve. Serve with banana syrup on top.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 9 grams, Sodium 323 milligrams, Sugar 15 grams, TransFat 0 grams
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