Monday, September 12, 2016

Belgian Waffles

Belgian Waffles

4 C. Flour
1/2 C. Sugar
2 t. baking powder
pinch of salt

4 C. Milk
3 eggs divided (Yolks added to milk, whites in separate bowl)
1/2 C. vegetable Oil or melted butter
1/2 t. Vanilla (Optional)

Heat up waffle iron

In a large bowl mix dry ingredients and make a well in center.
In a large measuring pitcher measure milk and add egg yolks and oil and vanilla 
in a small bowl place egg whites

Whip egg whites till stiff peaks form

Add wet ingredients to dry and mix till pancake batter consistency adding more milk if needed.
Fold in egg whites carefully with spatula.

This makes a large batch! Reduce by half if you want less. Waffles can be frozen and re-heated in a toaster later if desired.