fine dusted waffle
For me making a batch of freshly made waffles is very easy. Compared to let’s say cupcakes (I love them in a completely different manner), I’m saying there’s no baking time and hope that each and every piece of cupcake is cooked at least evenly.
I know, there are steps that needs to be especially done and that there would still be more bowls and utensils to be cleaned afterwards but hey, after the lights go off my flat waffle iron it’s done!
Speaking of the waffle iron, I intentionally insisted in this square-shaped flat kind because I didn’t like the oblong shaped ones. It’s already sold out there by Waffle Time (I do like Waffle Times’) and I’m pretty sure this one’s more old fashioned and classical as I like it.
Here’s my Belgian Waffle recipe with an easy breezy procedure.
Belgian Waffle
2 c cakeflour
2 tsp baking powder
1/2 tsp salt
4 large eggs,separated
2 tbsp sugar
1/2 tsp vanilla extract
4 tbsp unsalted butter,melted
2 cups milk( I used buttermilk)
1. Sift together cakeflour, baking powder and salt.Set aside.
2. In another bowl,beat the egg yolks and sugar together until creamy and pale in color. Set aside.
3. Fold in vanilla and buttermilk to egg yolk mixture.
4. Add buttermilk and egg mixture to flour mixture. Blend well.
5. In another bowl, beat egg whites until fluffy then fold into the rest of the ingredients. Let rest for about 25 minutes.
Cook according to waffle iron instructions.
imperfect shaped belgian waffle
Oh and as you can see this one’s has an imperfect shape. That is because I don’t have an exact measuring cup/laddle good enough for the iron plates. I sort of just eyeball them, I once made a standard sized piece but I just poured that from a bowl as well so I can’t remember how much the volume was.
In any case, enjoy.
These maybe eaten with any food paring you’d like; toasted pecans with honey, fried chicken with gravy (waffle sandwich), scoop of vanilla ice cream and much more. I choose a simple salted margarine and powdered sugar.
