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Belgian Waffles

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First Published in the Amherst Citizen - Oonagh's Kitchen (Dec. 21, 1999)

While you are running around for all the last minute shopping, treat yourself and the family to a Belgian Waffle Maker. They cost between $30-$40 at 'Things are Cooking' in Bedford, Wal-Mart or Kitchens Etc. and come in a variety of plate designs. Get one with non-stick plates that are preferably removable for cleaning.

A Belgian Waffle is about 1"+ thick and shouldn't be compared with the boxed variety available in the freezer section of most stores. Some years ago, my son would order a Belgian Waffle for breakfast when it was shown as a Sunday breakfast special at a local restaurant. I would look at this waffle with a tiny scoop of fruit and not much else and wonder what we were paying for.

Here is the basic recipe from the Betty Crocker cookbook. You mix it just like pancakes. I have also made brownie waffles and French toast waffles. In my opinion they are not worth the work.

So get the kids and your husband to make the batter up Christmas Eve Night, then let them make waffles for breakfast on Christmas Day. Shaw's sell a great frozen mixed berry that can be thawed in the microwave and sweetened slightly. Otherwise most stores carry frozen strawberries with sugar or artificial sweetener. The kids tend to prefer just pancake syrup and cool whip, but we have tried chocolate chips on top as well as mint chocolate chip ice cream. That was a great hit.

Also, if your children have sleepovers, waffles are a very effective threat. "If you don't go to sleep and let me sleep, then I can't make waffles for breakfast." Here's a tip if you have to feed hungry hordes of boys. While they are devouring the first round, stockpile enough waffles (without stacking them) for the second round on a cookie cooling rack in a 200° stove. In this case I normally make double the batter.

Belgian Waffles
Ingredients

  • 2 eggs (or 1/2c egg substitute)
  • 1-3/4 c milk (1% is fine)
  • 1/2 c vegetable oil
  • 2 c all purpose flour
  • 4 tsp. baking powder
  • 1 tbsp. sugar

Method

1. Turn waffle iron on. Normally just a light that goes on when cold and turns off once ready.

2. Place eggs in a 6c bowl and beat with electric mixer for about 30 seconds until fluffy

3. Beat in remaining ingredients just until smooth.

4. Spray both top and bottom plates of waffle iron with PAM before pouring in batter for first waffle, no more should be needed for rest of waffles. If you use egg substitute then you will need to spray with Pam for each waffle.

5. Use a measuring cup to pour batter onto center of waffle iron. There's no need to spread the batter out, it will find its own level. For a waffle iron with 7-1/2 inch plates I use a 2/3 c measure. This batter makes about 4 c, enough for about 6 x 7-1/2 inch waffles. Of course, for smaller appetites, just pour on less quantity to get a smaller width waffle.

6. Wait until waffle stops steaming, about 4 minutes. Most waffle irons should have a light that goes off once waffle is cooked. The first waffle is frequently not as brown and crisp as the rest.

7. This batter keeps, covered, in the fridge for about 4 days so you can make fresh waffles each day. The batter will thicken slightly on standing since the flour grains will swell but it still works and tastes the same.

8. Serve with pancake syrup, thawed frozen berries, whipped cream (most kids love them with thawed or frozen cool whip).

9. Note that there is no additional salt in this recipe as baking powder provides enough salt for most people.

Egg substitute produces a lighter, crisper waffle but it is necessary to spray top and bottom surfaces of waffle iron before more batter is poured on for each waffle, otherwise waffles will stick. This is because of the absence of fat from the whole egg.

Try these delicious waffles and have them coming back for more!

PLEASE NOTE THAT SUBSTITUTIONS AND DIFFERENT METHODS WILL AFFECT FINAL TASTE.
© 1999 Royal Temptations

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Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.
 
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