Like finding a perfect recipe for banana bread, I have tried multiple waffle recipes and never was I satisfied. All I asked for was a waffle recipe that is light and fluffy on the inside and crispy and sweet on the outside. I decided to do some research and quickly discovered that recipes for real Belgian waffles have stiffened egg whites folded into the batter.
The light bulb went off when I realized that egg whites would make the waffles fluffy on the inside and crispy on the outside where the grates of the waffle iron would melt the sugar and make that perfect sweet shell. Once I put this to the test, I quickly discovered that this was the key to that perfect waffle recipe I had been looking for.
Before I developed this recipe, my waffle maker spent a lot of time in storage. Now, I keep it on my appliance shelf in my kitchen where I can access it quickly. We always make extra so we have them available for busy weekday breakfasts. These waffles freeze very well. To re-heat them, you simply pop them into the toaster oven for about 10 minutes and you have yourself a pretty awesome breakfast or dessert. The cold leftover waffles are also really good. I literally grabbed the leftovers to eat them on the go and they were a wonderful treat!
Although these Belgian waffles are perfect all on their own, toppings are always fun and add another delicious dimension to these waffles. Some additional toppings that I love to add are syrup, whipped cream, fresh fruit, shredded coconut, Ice cream, Chocolate sauce, Chocolate chips, Jams and jellies.
If you want to try a fun and different topping, check out my recipe for banana bourbon syrup and you can also add some shredded coconut. The combination is sweet and a bit tropical!
- 2 cups all-purpose flour
- ½ cup sugar
- 3-1/2 teaspoons baking powder
- 2 Eggs, separated
- 1-1/2 cups milk
- 1 cup butter, melted
- 1 teaspoon vanilla extract
- Icing sugar for dusting
- Banana Bourbon syrup (recipe follows)
- In a bowl, combine flour, sugar and baking powder.
- In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.
- Beat egg whites until stiff peaks form; fold into batter.
- Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Sprinkle with a light dusting of icing sugar. Serve with banana bourbon syrup (recipe follows) and shredded coconut.
- 2 tbsp (30 mL) butter
- ½ cup (125 mL) brown sugar
- ⅓ cup (80 mL) water
- 2 Tbsp bourbon
- 2 bananas, sliced
- Slice bananas. Add butter and brown sugar to a deep skillet. Cook for about 3 minutes until the sugar is melted. Add bananas and bourbon. Cook until bananas are softened and caramelized, about 5-8 minutes.
- Serve banana bourbon syrup as a topping to Belgium waffles.