Breakfast
Belgian-Style Waffles
Makes 8 waffles
Belgian-Style Waffles
Makes 8 waffles
Whipped egg whites make these waffles light,
fluffy, and irresistible.
Nutritional information per waffle: Calories 340 (44% from fat) carb. 38g pro. 9g fat 17g sat. fat 2g chol. 73mg sod. 306mg calc. 190mg fiber 1g
Ingredients
- 2½ cups unbleached, all-purpose flour
- 2 tablespoons yellow cornmeal
- 2 tablespoons granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 large eggs, separated
- 2½ cups buttermilk
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- Pinch cream of tartar
Preparation
- Combine the first five ingredients in a large mixing bowl; whisk until well blended.
- In either a large measuring cup or separate mixing bowl, combine the egg yolks, buttermilk, oil, and vanilla extract and whisk until well combined. Add the liquid ingredients to the dry and whisk until almost smooth (some lumps are OK).
- Put the egg whites and cream of tartar into a separate, clean, large bowl. Using either a whisk or a hand mixer fitted with a whisk attachment, whip to medium peaks. Using a large spatula, add the whipped whites to the rest of the batter and fold to combine – be sure there are no lumps of egg white in the batter.
- Preheat the waffle maker to desired setting. Slowly pour a cup of batter onto the center of the bottom waffle plate. Close the waffle maker and turn clockwise to flip. Open the second waffle plate and add a cup of batter onto the center of that plate, close and turn clockwise to flip. When the waffles are ready, carefully open the waffle maker and remove baked waffle. Then turn and open the second waffle plate to remove the second waffle. Repeat with remaining batter.
- For best results, serve immediately.
