Loading ...
Loading ...
Loading ...
Belgian-Style Waffles
Whipped egg whites make these waffles light,
fluffy and irresistible.
Makes 8 waffles
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
1. Combine the first five ingredients in a large
mixing bowl; whisk until well blended.
2. 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).
3. 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.
4. Preheat the waffle maker to desired setting.
5. 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.
6. For best results, serve immediately.
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
Liège Waffles
These decadent waffles taste like a cross
between a waffle and a glazed doughnut,
thanks to the use of Belgian pearl sugar.
This sugar can be found in some baking aisles
of specialty stores, or even some grocery stores,
and it can easily be purchased online.
Makes 8 waffles
3 tablespoons granulated sugar
2¼ teaspoons active, dry yeast
¹
⁄
³
up warm milk (preferably full fat),
105°F – 110°F
4 cups unbleached, all-purpose flour
1 teaspoon kosher salt
6 large eggs, room temperature
1½ teaspoons pure vanilla extract
1 pound (4 sticks) unsalted butter,
melted and cooled slightly, plus more
for brushing
2 cups Belgian pearl sugar
1. In a small bowl, whisk the granulated sugar
and yeast into the warm water and milk, and
let stand until foamy, about 5 to 10 minutes.
2. Put the flour and salt together in a large
mixing bowl; whisk to combine (alternatively
this entire process can be prepared using
a stand mixer with the paddle attachment.
Follow the same guidelines that follow).
Make a well in the center of the bowl and add
the yeast mixture. Using a hand mixer fitted
with the beaters, mix on medium until shaggy,
about 1 minute. Add the eggs one at a time,
mixing for 20 seconds between each.
3. Combine the vanilla extract with the melted
butter. While the mixer is running on low,
gradually add the melted butter mixture
until smooth (the batter will be thick
and very sticky).
4. Cover the bowl with plastic wrap and allow
to rise in a warm place until doubled in size,
about 1 hour to 2 hours (batter can be
prepared to this point and then refrigerated
overnight. Bring to room temperature before
continuing with step 5).
5. After the batter has rested, stir in the pearl
sugar. Cover again and let rest for 15 minutes
before cooking.
9
Loading ...
Loading ...
Loading ...