- 2 cups all-purpose flour
- 3/4 cup sugar
- 3-1/2 teaspoons baking powder
- 2 eggs, separated
- 1-1/2 cups milk
- 1 cup butter, melted
- 1 teaspoon vanilla extract
- Sliced fresh strawberries or syrup
- 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. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).
Reviews for True Belgian Waffles
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"Wow there must be some typos in this recipe. 3/4 c sugar? WAY too much. WAY too sweet. 1 c butter? this will not yield a light crispy waffle"
"these waffles were heavenly. we ate far too many. never had waffles like this--i'm afraid i won't make regular ones again!"
"I just made the recipe exactly as it says and the result was amazing! The only thing I found that it was too sweet. So next time I will reduce the sugar to 2TBS instead of 3/4 cup. Thank you so much for sharing it, I will be using it for the ladies breakfast I am planning for my church."
"This recipe is pretty good, WITH SOME TWEAKS. I've made these twice now; the first time, I only added 1/2 cup of butter instead of the full cup (as per someone elses' review). They were a huge hit! They were thick, fluffy, and sweet. Perfect with or without syrup, and easy to get crispy in the toaster oven when reheating!The second time, I made them exactly how the recipe says (with the full cup of butter), and they were awful. Floppy, soggy, and impossible to get crisp on the outside. I have a waffle iron that has different temperature settings; I tried cooking them fast on a high heat, and cooking them slow, and both times they were either golden brown and too soggy to get out of the iron, or burnt. I had noticed when I was making them that the batter had a much puffier consistency than the last time I had made them, when it was very smooth. So, after only using about a half cup of the batter, I added a half cup of flour-- and viola! they perked right up. Not as good as the first batch with only a half cup of butter, but still good.I think next time I make them, I'll only do 1 1/2 cups of butter!"
"I've never had a true Belgian waffle, so I can't comment on that. So, from an American standpoint, these are too sweet -- no syrup needed. Would be good for dessert. I'll keep looking for a more plain-tasting waffle, but will make these again.The other reviews are right. Its 1 stick of butter."