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Tuesday, August 17, 2010

Belgian Breakfast

There's nothing better than Belgian waffles for breakfast.  Awhile back, I came across the following recipe on about.com and it quickly became my favorite.  The recipe is courtesy of a pair of innkeepers, Betsy and Karol Patterman, from Ashland, New Hampshire.  I typically double this recipe and freeze the leftovers for weekday breakfasts.

Belgian Waffles
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons confectioners sugar
  • 1 tablespoon vegetable oil
  • 2 cups milk
  • 3 eggs, separated
  • 2 teaspoons vanilla
  • pinch of salt
  • fruit of your choice
  • whipped cream
Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks. Beat the egg whites until they stand in soft peaks and fold into the batter (do not overmix).
Using a 4-ounce ladle, pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes.
Repeat with the remaining batter.
Top with the fruit and whipped cream and serve hot.
Yield: 8 waffles.

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