Happy Wednesday, everyone!
How’s your week going?
Things have finally settled down around here after a big weekend of celebrating E’s birthday… I think she had a nice time having a celebration in her new place with her new friends and a celebration at home with her family. Best of both worlds!
Being the birthday girl meant that she got to choose all the foods for each meal on Monday – our favorite burger joint for lunch and our favorite Mexican place for dinner. What was left was breakfast… and what E asked for surprised me. E loves eggs and I assumed that she would want baked eggs and scones for breakfast.
She threw me for a loop when she requested Belgian waffles… but the birthday girl gets what she wants (plus, who does not love a good waffle?).
Belgian waffles are super easy to make but do require some steps.
They start with two eggs that are separated, with the whites going into a small bowl and the yolks in a large one.
Beat the egg whites with a hand mixer (or by hand if you want to work out your muscles!) until soft peaks form. Set aside.
To the yolks…
Add in some milk and vegetable oil. Whisk to combine thoroughly.
Then add in some flour, sugar, baking powder, and salt.
Stir gently to combine, but don’t worry if there is a lump or two.
Then add in the beaten egg whites.
And gently fold them into the batter – if you mix too vigorously, the egg whites will deflate and your waffles will lose their light texture (and you will be very, very sad… trust me).
Portion out the batter into your pre-heated waffle iron and cook using the appliance directions.
For my waffle iron, I portion out 1 cup of batter in the center of the iron and allow the weight of the lid to push out the batter evenly. The amount you need for each waffle can vary depending on the size and shape of your iron – I have a large waffle iron that makes 4-4” inch Belgian waffles.
To keep the waffles warm, I keep them on a wire cooling rack in a 185 degree oven.
Then just serve them up with your favorite toppings – we went with a selection of fresh berries and a dusting of powdered sugar but the options are endless.
PB&J, chocolate hazelnut spread, chocolate chips, Greek yogurt and honey, fresh strawberry sauce, chicken tenders (chicken and waffles… food nirvana), plain ole maple syrup, etc etc etc.
A sweet birthday breakfast for an even sweeter sister!
Have a great week, kiddos!
Your waffle makin’ friend,
- 2 eggs, separated
- 1¾ cup + 1 tablespoon skim milk
- 3 tablespoons vegetable oil
- 1¾ cup all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- Cooking spray
- Preheat your waffle iron according to the manufacture’s instructions.
- Separate the eggs, placing the egg whites in a small bowl and the egg yolks into a large bowl. Whip the egg whites until they form soft peaks, about 1-2 minutes. Set them aside.
- In the large bowl with the egg whites, add in the milk and oil. Beat until thoroughly combined. Add in the flour, sugar, baking powder, and salt. Gently stir to combine – don’t over mix (a few small lumps are okay!).
- Add the beaten egg whites to the batter and gently fold to combine, leaving some patches of egg white.
- Grease your preheated waffle iron with some cooking spray. Portion out the batter into your waffle iron according to the manufacture’s directions – make sure you cook until golden brown and crisp!
- Serve with your favorite toppings (the possibilities are endless!).
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