Recipes | Best Belgian Waffle
I’ve been eating these waffles for as long as I can remember at my Aunt Kyle’s house… They’re the thick kind that kind of make you feel like you’re eating a cloud, the kind where your mouth waters while you’re watching the waffle maker cook slower than time. I love, love, love them and because I have several dozen precious memories of the best kind of big family gatherings with these waffles being served, I’m all about it when Amos’ begs for them in our home. He shows me where the measuring cups are (in case I forgot), pulls out the waffle maker, crawls up on the counter and helps me pour and stir everything… sometimes things that I weren’t on the recipe.. ha! They turn out 10 outta 10 every time and I hope you love them just as much. BONUS: No sugar is added!
Ingredients
DRY
2 Cups Sifted Flour (I use King Arthur unbleached and use 1 c. white + 1 c. wheat)
2 Teaspoons Baking Powder
3/4 Teaspoon Salt (I use Himalayan, click here to read why)
WET
3 Farm Fresh egg yolks, beaten
1 3.4 Milk (can sub with Oat Milk)
1/3 Cup EVOO or Avocado Oil
3 Farm Fresh Egg Whites, stiffly beaten
A dash of PURE Vanilla
Farm Fresh Eggies
Firmly Beaten Egg Whites
I N S T R U C T I O N S
Measure dry ingredients into mixing bowl. Stir.
Combine egg yolks and milk in mixer.
Mix dry ingredients into egg yolk mixture.
Stir in Oil.
Add vanilla
Beat egg whites until firm in your mixer.
Gently fold firm egg whites into wet batter.
Use one cup of batter into the waffle iron. Ta Da! Enjoy!
