Belgian Waffle

In North America, Belgian waffles are a variety of waffle with a lighter batter, larger squares, and deeper pockets than American waffles. Belgian waffles were originally leavened with yeast, but baking powder is now often used. They are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.  

ingredients

Dry

• 500 g all purpose flour
• 1 tbsp baking powder
• 4 tbsp sugar
• ½ tsp salt
• 1 tsp cinnamon

Wet

• 500 ml milk
• 120 ml canola oil
• 1 tsp vanilla extract
• 2 egg yolks

Foam

• 2 egg whites

instructions

Dry

1. Whisk together all dry ingredients.
2. Set aside.

Wet

1. In another bowl, whisk all wet ingredients.
2. Mix dry & wet mixtures well.

Foam

1. Beat egg whites until stiff peak.
2. Fold into above mixture gently.

For baking

1. Pour batter into waffle iron.
2. Cook for  8 minutes. Flip once at 4 minute mark.

For serving

1. Serve it hot with butter, syrups, jams or whipping cream of your choice.