Janet Schneider Recipe Collection
Belgian Waffles

There are two recipes here... we make the second one. It is so good..

Belgian Waffles I: (A classic, light and crisp waffle)

4 eggs, separated 1 teasp salt
2 cups flour 1 1/3 cups milk
1/4 cup sugar 6 Tbs. Butter or margarine, melted
2 teasp. Baking powder


Belgian Waffles II: (A rich, sour cream waffle)

3 eggs, separated 2/3 cup sour cream
1 1/2 cups flour 3/4 cup milk
1 Tbsp sugar 1/4 cup Butter or margarine, melted
2 teasp. Baking powder 1/4 cup salad oil
1/2 teasp. Baking soda

Belgian Waffles I: (A classic, light and crisp waffle)

Beat egg whites until stiff, set aside. In mixing bowl combine dry ingredients. In separate bowl, beat milk, egg yolks and melted butter together. Add to dry ingredients. Beat until batter is smooth. Fold beaten egg whites into batter. Bake until brown and crisp (about 4 minutes.) Makes 10 waffles


Belgian Waffles II: (A rich, sour cream waffle)

Beat egg whites until stiff, set aside. In mixing bowl combine dry ingredients. In separate bowl, beat together egg yolks, sour cream and milk. Combine butter and oil. Add liquid ingredients alternately with fats to dry ingredients. Stir until batter is smooth. Fold beaten egg whites into batter. Bake until brown and crisp (about 4 minutes.) Makes 8-10 waffles

There recipes have been a part of our Christmas morning brunch for more than 25 years... it is so good! I first found it in the Warng waffle baker book... so good!

Recipe Contributed by Janet Schneider