BELGIUM WAFFLES
2 eggs
1 cup milk
2 1/3 cups Bisquick baking mix
2 tablespoons granulated sugar
1/4 cup vegetable oil
FOR SERVING:
Strawberry-Blueberry Cream (recipe follows)
2 tablespoons powdered sugar
Heat Belgian waffle iron (or regular waffle iron).
Beat eggs in small bowl on high speed 3 minutes or until thick and lemon colored. Stir in milk. Beat in baking mix and granulated sugar on low speed until well blended. Gently fold in oil.
Pour onto center of waffle iron (grease if necessary). Bake until steaming slows and waffle is golden brown. Remove carefully.
TO SERVE:
Top with Strawberry-Blueberry Cream; sprinkle with powdered sugar.
STRAWBERRY-BLUEBERRY CREAM
1 cup heavy (whipping) cream
1/4 cup powdered sugar
2 cups sliced fresh strawberries or 1 (10 ounce) package frozen sliced strawberries, thawed and drained)
1/2 cup fresh or frozen (thawed and drained) blueberries.
Beat whipping cream and powdered sugar in chilled bowl until stiff. Fold in strawberries and blueberries.
VARIATION:
NO-CHOLESTEROL BELGIAN WAFFLES:
Substitute 3 egg whites or 1/2 cup cholesterol-free egg product for the eggs and skim milk for the milk. Substitute 2 cups non-dairy whipped topping for the whipping cream and powdered sugar in Strawberry-Blueberry Cream.
Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Bisquick Family Favorites - 60 years, Most-Requested Recipes, Betty Crocker Creative Recipes No. 62, November 1991 |