Belgian waffles are the true waffles if you ask me, those yellow boxed waffles don't compare to an authentic Belgian waffle. I remember walking the streets of London with my son and picking one of these hot off the waffle griddle. Unlike pancakes and crepés (can be reheated) I believe waffles taste better when eaten right off the griddle, there's just something about that crunchy outside and soft inside that makes me go Mmmmmmmm. :)
2 cups cake flour
2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
4 large eggs, separated
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray (this is a must when making Belgian waffles)
Preheat your waffle iron. Sift together your flour, baking powder, and salt. Set aside.
In a medium bowl beat your sugar and egg yolks until the mixture is light and creamy in color.
Add your milk, vanilla, and melted butter and whisk until blended . Combine your egg mixture and flour mixture and blend to combine (do not overmix batter). Set aside. In a separate bowl beat your egg whites with a small pinch of salt until soft peaks form. Gently fold your egg whites into the waffle batter with a rubber spatula, make sure not to overmix batter or waffles will become rubbery. Spray your waffle griddle with cooking spray and pour enough batter to cover waffle grid. Cover and cook until golden brown. Serve hot off the griddle.
Note. Please make sure to follow your waffle machines manufacturer's instructions....