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Thanks to my good friend Tina for sharing this waffle recipe. I don’t buy frozen waffles anymore, nor do I buy the premix stuff. These waffles are easy to make. The original makes fluffy waffles already. I change the method to egg yolk and egg white separation, which is a little more work, but makes even fluffier waffles. Try both methods and see which one you prefer.

Fluffy Belgian Waffles

Fluffy Belgian Waffles

Fluffy Belgian Waffles (makes 6-7 round 8-inch waffles)

Ingredients for Method #1 (same amount as for Method #2, just makes ingredient list easier to read):
2 eggs
2 cups all purpose flour
1 3/4 cups milk or buttermilk
1/2 cup vegetable oil
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract

Method #1 (original method):

  1. Beat eggs in a mixer or with a hand mixer until they are fluffy.(I think this step is what makes them so good so don’t skip it!)
  2. Mix the dry ingredients in a bowl
  3. Beat the dry ingredients, milk, oil and vanilla into your eggs.(I usually alternate with the liquid and dry)
  4. Spray preheated waffle iron with non-stick spray and pour mix onto waffle iron. Cook until golden brown.

Ingredients for Method #2 (same amount as for Method #1, just makes ingredient list easier to read):
2 cups flour
4 tsp baking powder
1/4 tsp salt
2 egg yolks
1 3/4 cup milk
1/2 cup cooking oil
1/2 tsp vanilla extract
2 egg whites
1 tbsp sugar

Method #2 (egg yolk and egg white separation):

  1. Sift flour, baking powder and salt into a big mixing bowl.
  2. In a small bowl, whisk egg yolks, milk, cooking oil and vanilla extract to blend well. Pour yolk mixture to flour mixture all at once. Use a hand whisk to mix until no dry flour remains. The batter will be lumpy.
  3. Whip egg whites and sugar until the peak forms. Fold in whipped egg whites into the batter in 2 batches. Cook on waffle iron as directed in the instructions. Extras can be frozen for quick breakfast.
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