My Mom is all about the Belgium Waffle! Whenever we go visit “Amma”, she takes us to the Original Pancake House (if you are anywhere in Southern California you have to go ~ Web site here) and orders their tasty waffles every time! Now R. is convinced that anything you get “out” has to be better “in” homemade by Mom and Dad, and so the (really rather desperate) search to find (as to not crush her idealized dreams of us just yet) the perfect waffle began.
I tried many recipes from the Web and finally found one that we all love in my trusty old (the first cook book I ever owned!) Better Homes and Garden New Cook Book (here). These waffles are everything a waffle should be ~ light and airy, slightly crispy on the outside, delicious, and best of all…EASY to make!
Many a Saturday morning you will find us in the Villa Villekulla Cafe (what R. has named our kitchen) cookin’ up some of these waffles!
1 3/4 c. all-purpose flour
1 T. baking powder
1/4 t. salt
2 egg yolks
1 3/4 c. milk (we always use whole milk)
1/2 c. cooking oil
2 egg whites
In a mixing bowl combine flour, baking powder and salt. In another bowl beat egg yolks slightly. Beat in milk and oil. Add egg yolk mixture to flour mixture all at once. Stir just till combined but still slightly lumpy.
In a small bowl (I use my stand mixer) beat egg whites till stiff peaks form (tips stand straight). Gently fold beated egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
Pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. bake according to manufacturer’s directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Makes 3 or 4 waffles.