A few years ago I traded in some Air Miles for a waffle maker. I’ve always wanted one and I, honestly, couldn’t bear to pay a lot of money for something that I wasn’t sure I was going to use all that often. It didn’t seem very practical.
But, I’m glad I did. The family loves waffles. And this Cuisinart waffle and pancake maker works very well.
While I’ve tried a few different recipes, I always come back to this one. And it’s the one the kids love the most. Making it actually reminds me of a chiffon cake that I remember watching my mom whip up whenever company was coming over. The batter is light and airy and makes for beautiful fluffy waffles when they cook up. It also reminds me of my mom’s chiffon cake because the waffle batter tastes like my mom’s chiffon cake. Don’t knock it. It’s about quality control! 🙂
I found this recipe for true Belgium waffles at Taste of Home. I adjusted it ever so slightly by adding half a teaspoon of cinnamon to the dry ingredients. I’ve been added cinnamon to a lot more of my baking lately. Cinnamon has some great health benefits like anti-inflammatory properties, lowering blood sugar and being loaded with powerful antioxidants. It just seems to elevate the flavour that little bit.
I’ve also doubled the recipe no problem. Make sure you carefully separate the eggs – trying to beat the egg whites into stiff peaks gets increasingly difficult if you get any yolks mixed in with the whites.
This particular morning, I took an extra five minutes and combined a bunch of fruit we had – pineapple, pear, strawberries and grapes – to make a fruit salad. The kids can be picky so this helps to get them to eat everything.
When serving this delish breakfast treat, add a dusting of icing sugar to make it extra special. Don’t forget the syrup – it’s President’s Choice maple syrup all the way for us!
TOTAL TIME: Prep/Total Time: 20 min. MAKES: 5 servings
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3-1/2 teaspoons baking powder
- ½ teaspoon cinnamon
- 2 large eggs, separated
- 1-1/2 cups milk
- 1 cup butter, melted
- 1 teaspoon vanilla extract
- Sliced fresh strawberries or syrup
- In a bowl, combine flour, sugar, baking powder and cinnamon. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
- Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).
2 each: 696 calories, 41g fat (25g saturated fat), 193mg cholesterol, 712mg sodium, 72g carbohydrate (34g sugars, 1g fiber), 10g protein.
Originally published as True Belgian Waffles in Country Woman March/April 1997, p29