It’s an exciting day friends, I have a recipe. A real, tried and true recipe. What for you ask?
Not crazy coconut waffles.
Or chocolate brownie waffles.
They don’t even have chocolate chips in them. Or on them.
No sauce either, just plain old maple syrup for these plain old…
This recipe is the real deal. You whip the egg whites so they become fluffy and crispy beyond belief. Use pastry flour and man, you are on another planet.
Ya know what’s also pretty cool? Our waffle maker. Straight from 1982. Actually I have no idea what year it was bought but it’s old. Really old. Well seasoned though. We have another one too and it doesn’t even compare. The squares are way too small. However the Sunbeam Belgian Waffle Maker is perfect. 9 squares per waffle. Sunbeam did their math, the design creates the perfect crispness.
Hmm I wonder how you get that job – “waffle iron engineer”. Sounds like a pretty sweet gig though.
By the way, I just checked with my mom. It was a wedding present. So my apologies, not 1982, straight from 1988 instead. That’s impressive. Nearly 24 years and still kicking. Knock on wood. Hopefully I didn’t jinx it!
Belgian Waffles (the lightest, fluffiest, crispiest EVER!)
Makes 16 waffles (I was just cooking for my sister and I so I halved it)
2 eggs, separated
2 cups AP flour (if you are using pastry flour you may have to up this to about 2 1/4)
2 cups milk
1/3 cup oil
1 tbsp. baking powder
1/4 tsp. salt
The recipe couldn’t be more simple. Whisk together everything but the egg whites. Meanwhile beat the whites until stiff peaks form. Fold it all together and bingo-bango, you’re ready to make waffles! Cook according to the size and heat of your waffle maker (do I look like I can read waffle maker minds?). For mine it works out to about 1/2 cup of batter per waffle and they are ready after 2.5-3 minutes. Also, you should probably check if you need to grease your waffle iron. If you are unsure, give it a quick spray of Pam, just to be safe. Nothing is worse than a beautiful waffle – that you can’t get out of the iron because stuck. Nothing. Well except for running out of chocolate, that’s definitely worse. Good thing there are 3 bars in the cupboard as we speak.
Now you could make some fancy sauce to serve with your waffles. Or you could sprinkle them with bananas, chocolate chips or even some bacon. Topped off with whipped cream perhaps? But why bother when a nice drizzle (or glug) of real maple syrup will suffice? Exactly. The faster you can get to eating, the better.
And here’s one last tip for you. Chances are, there will likely be a few leftovers. No worries, just wrap them up and pop ’em in the freezer. Then whenever you want waffles, you can take them out and into the toaster they go. Just like Eggos except no processed mystery crap. What a win.