Recipe: Belgian Light and Crisp Waffles with Variations

BELGIAN LIGHT AND CRISP WAFFLES

2 egg yolks
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
2 egg whites, stiffly beaten
Your favorite topping (for serving)

Preheat waffle maker.

Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth.

By hand, gently fold in beaten egg whites.

Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat.

Serve hot with your favorite topping.

VARIATIONS:

PECAN OR MACADAMIA NUT WAFFLES:
Sprinkle one tablespoon finely chopped pecans or macadamia nuts over preheated waffle grids. Pour 1/2 cup batter over nuts and close waffle maker. Bake as directed.

BACON WAFFLES:
Cook bacon strips. Pour 1/2 cup batter over waffle grids. Lay one strip bacon, cut in half, over batter and close waffle maker. Bake as directed.

CHEESE WAFFLES:
Fold in 1 1/2 cups shredded cheddar cheese into batter. Bake as directed. Serve with syrup or your favorite creamed entree.

BLUEBERRY WAFFLES:
Fold two cups fresh blueberries into batter. Pour 3/4 cup batter over grids. Bake until golden.

CHOCOLATE CHIP WAFFLES:
Fold 1 cup chocolate chips into batter. Bake as directed.

Makes 8 waffles
Source: Evelyn Hughes