BELGIAN WAFFLES – February 8 – National Hot Breakfast Month

Serves 6-8

NOTE: My family will premake all of the dry ingredients and place them in a zipper bag and then just add the liquids then mix and serve

[ingredients title=”Ingredients”]

• ¼ cup plus 1 tablespoon powdered buttermilk*
• 2 cups warm water*
• 4 eggs, separated into yolks and whites
• 1 tablespoon vanilla extract
• 1 stick of butter (½ cup)
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• Cooking spray
• Maple syrup
• Jelly/Jam

*You can replace the powdered buttermilk and water with 2 cups of buttermilk.

[/ingredients]

[directions title=”Instructions”]

1. In a large bowl add the powdered buttermilk, water, egg yolks, vanilla, and butter.  Whisk until combined.
2. In a separate bowl add the flour, baking soda, baking powder, sugar, salt, and cinnamon.  Mix well and using a hand mixer slowly add to the buttermilk mixture.
3. In a medium bowl add the egg whites and whip until they form a “soft peak”.
4. Pour the egg whites into the large bowl and using a rubber spatula fold the egg whites into the mixture.
5. Preheat a Belgian waffle maker and spray with cooking spray.  In batches, that don’t overflow the waffle maker, cook the batter until the waffle is done.
6. Serve with maple syrup and jelly/jam as desired.

[/directions]

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #BelgianWaffles, #NationalHotBreakfastMonth