8
European Home Style Waffles
For those who like the tang of buttermilk, this recipe makes a light waffle with a delicate golden color.
2 cups all purpose flour
½ cup buttermilk
½ teaspoon baking soda
2 eggs, separated
1 ½ teaspoons baking powder
4 tablespoons butter, melted
½ teaspoon salt
1 cup milk, more if needed
2 tablespoons sugar
Makes about 5 whole waffles (2 squares each)
1. Preheat the Classic WafflePro
®
. Set the Temperature Control dial at 3 to 4.
2. Stir together the flour, baking soda, baking powder, salt and sugar. Set aside.
3. In a small bowl combine the egg yolks, buttermilk, milk and melted butter. Using a rubber spatula,
gently fold the liquid into the dry ingredients.
4. In a separate bowl beat the egg whites until they are foamy and hold soft peaks. Gently fold the egg
whites into the batter.
5. Pour
1
⁄
3
cup of batter onto each preheated waffle form square. Close the lid, press it down lightly to level
batter. Bake for 3 minutes.
6. Remove waffle and place on a wire rack for about 30 seconds, then serve immediately.
Note: Waffles may be kept warm in a preheated 300°F oven for 5 to 10 minutes, but their consistency may change.
Batter can be held overnight under refrigeration. If it thickens, add milk to restore to the desired consistency.
The Authentic Belgian Waffle Recipe
This authentic recipe, preferred in Belgium and the Netherlands, is much richer and sweeter than the
American recipes. Both children and adults love this Belgian treat. It is particularly good for dessert, at
parties and for special occasions.
8 oz. granulated sugar
1 cup (8 oz.) melted butter
4 eggs – separated
8 oz. self-rising flour
Makes about 3 whole waffles (2 squares each)
1. Preheat the Classic WafflePro
®
. Set the Temperature Control dial at 3-4.
2. Place the granulated sugar in a medium size bowl. Mix in the melted butter. Mix in the 4 egg yolks. Add
and then mix in thoroughly the self-rising flour.
3. In a small bowl beat the 4 egg whites until stiff. Stir the egg whites into the mixture until all is fully
blended. Add more flour as necessary to stiffen the batter. The batter should flow off a spoon but
only slowly.
4. Pour
1
⁄
3
cup of batter onto each preheated waffle form square. Close the lid, press it down lightly to level
batter. Bake for 3 minutes.
The waffle will be soft and fragile (compared to American waffles) when “ready”, but it will stiffen quickly
when removed from the griddle. Because it is very sweet and filling you will find that three waffles will
satisfy a group of six people.
