Recipe: Belgian Waffles with 10 Variations

BELGIAN WAFFLES WITH 10 VARIATIONS

2 cups flour, sifted
2 tsp baking powder
3/4 tsp salt
3 egg yolks, beaten
1 3/4 cups milk
1/3 cup oil
3 egg whites, slightly beaten

Measure dry ingredients into mixing bowl; combine.

Combine egg yolks and milk. Stir into dry ingredients. Stir in oil. Carefully fold in egg whites. Do not overmix.

Pour approximately 7/8 cup batter (or as manufacturer directs) into the preheated waffle iron. Close and bake about 4 minutes or until done.

Serve hot with butter and syrup, or as a base for various creamed dishes (vegetables, fish, or meat) or top with ice cream and a dessert sauce.

WAFFLE VARIATIONS:

PECAN WAFFLES:
Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cup chopped pecans or sprinkle a few chopped pecans over batter, before closing waffle iron.

CINNAMON WAFFLES:
Sift 1 1/2 teaspoons cinnamon with the dry ingredients when preparing plain waffle batter.

APPLE WAFFLES:
Stir into plain waffle batter, before folding in the beaten egg whites, 2 cups peeled, diced apples.

LEMON WAFFLES:
Add 2 teaspoons grated lemon rind to egg yolk, milk mixture in waffle recipe.

BACON WAFFLES:
Stir into plain waffle batter before folding in the beaten egg whites, 8 slice pan-fried crumbled bacon.

CORN WAFFLES:
Reduce milk to 1 cup; add 2 cups canned cream-style corn and 1 to 2 teaspoons sugar, depending upon sweetness of corn. Bake till thoroughly dry.

CHEESE WAFFLES:
Stir into plain waffle batter before folding in the beaten egg whites, 1 cup grated processed cheese.

HAM WAFFLES:
Sprinkle 2 tablespoons finely diced cooked ham over batter, before closing waffle iron.

CHOCOLATE WAFFLES:
Substitute 3 tablespoons unsweetened cocoa powder for 3 tablespoons of the flour when preparing plain waffle batter.

CHOCOLATE CHIP WAFFLES:
Before folding in the beaten egg whites, stir 3/4 cup chocolate chips. into the plain waffle batter.

Makes 3 servings (5-6 waffles)
Source: Lisa Crawley, 1990's