Momma Shaffer is a meat and potatoes cook, but it was always welcome surprise when she would say the magical words, "Breakfast for Dinner." The bacon and eggs were always tasty, but the real dessert of the meal was the Homemade Belgian Waffles.
Since those days I have tried several waffle recipes and I like this one the best! The melted butter when it mixes with the milk makes little butter slivers that distribute through the batter. Because these miniature slivers of butter when the batter is poured on the waffle iron they evaporate. This evaporation gives tons of tiny air bubbles, resulting in a light and crunchy texture. And the butter, sugar and vanilla make a crunchy caramelized texture on the outside.
True Belgian Waffles
by Rose Delemeester printed in the Taste of Home, Winning Recipes
2 cups all-purpose flour
3/4 cup sugar
3 1/2 teaspoons baking powder
2 eggs, separated
1 1/2 cups milk
1 cup butter, melted
1 teaspoon REAL vanilla extract (sometimes I put more)
In a bowl, combine the flour sugar and baking powder. In another bowl, lightly beat egg yolks. Add the milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; form into batter.
Bake in a preheated waffle iron according to manufacturer's direction until golden brown. Serve with strawberries or syrup.
Yield: 10 waffles (about 4 - 1/2 inches)