Not to be confused with the decadently dense sugared treat we associated with dessert, these light and airy Belgian Waffles truly are the most fantastic breakfast waffle. Subtle in flavour, light in texture, you will have created the perfect base for your favorite topping!
If I can be so bold as to inspire an old idea with a twist – try fresh organic strawberries and of course banana whip cream! Once tasted I know you’ll be hooked.
4 large eggs – separated
Beat together until light and fluffy;
- 4 egg yolks
- 1 tbsp sugar
- ¼ cup cool melted butter
- 1 cup milk
- 2 tsp vanilla
Add and beat or whisk until just smooth;
- 2 cups flour
- 1 tbsp baking powder
- pinch of salt
Beat egg whites with a pinch of Cream of Tarter until stiff. Gently fold into the batter.
I use a deep pocket waffle iron on medium setting for perfect browning. If you cook for a crowd like we do keep warm in a 300 oven as you finish the additional batches. This recipe feeds 4 (2 waffles each) and if feeding a crowd adjust as you like but my general rule of thumb is 1 egg per person. (6 people = 1+1/2 the recipe or for 8 people double the recipe)
OK, just because I know you are curious here is the banana whip cream recipe. It’s funny, I served regular whipped cream for the first years then stole this idea from a chocolate crepe we used to make. Funny now – no one ever scrapes off the whip cream; gone!
Beat until stiff;
- 1 cup whipping cream
- 1 tbsp icing sugar (less or more to taste but don’t forget the banana adds a lot of sweetness)
- I then mash one ripe banana (on my board I mash it with a fork) and fold it into the whipped cream.
Trust me, you’ll never have known bananas were really this sweet and decadent.