February 4, 2011

The Best Belgian Waffles

3-1/2 cups flour
4 tablespoons sugar
8 teaspoons baking powder
2 teaspoons salt
4 eggs, separated
3-1/2 cups milk
1/2 cup oil

In a medium bowl, whisk dry ingredients together.  In another bowl, whisk yolks with milk and oil.  Add to flour mixture; stir until there are no lumps.  In a metal bowl, using clean beaters, beat egg whites until stiff peaks form.  Fold into flour mixture.  Cook on a lightly sprayed waffle iron.

My husband whips these up for our Sunday night tradition.   Our waffle maker works pretty fast, so in order for us to eat them warm (and all together), we hold them in the oven.  Just set the oven for 200 and place the finished waffles in there.  If you like them crispy, like I do, be sure to pop the door open every few minutes to release the steam.  We've got this down to a science, and yes, I'm a waffle snob! :)  They're great with sliced bananas and pecans on top!

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