There probably aren’t too many people who think it’s the best idea to transport a stand mixer in a carry-on bag from Minnesota to New York. I have, however, done this, and to top that I also brought a waffle-maker back to my apartment after Christmas. As you can’t make waffles without one (sad but true), it was something I had been wanting for quite a while and was even willing to give up precious New York cupboard space to house it. For my first official foray into waffle-making, I stuck with the classic Belgian Waffle, from my mother’s recipe archive. This recipe could also easily be made gluten-free by substituting all-purpose flour for a gluten-free mix. I do however, have some grand plans for pumpkin waffles and savory cornmeal waffles sometime in the not so distant future.
Belgian Waffles
(makes 3 large or 6 standard size waffles)
1/4 c butter
2 cups flour
2 tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup milk
1 cup whipping cream
5 large eggs, separated, at room temperature
Heat waffle iron to manufacturer’s directions. Melt butter in microwave or in a pan on the stove and set aside to cool. In a medium bowl, combine flour, sugar, nutmeg & salt and set aside. In a large bowl, beat butter, milk, and cream, then add the egg yolks. Stir in the flour mixture. In a small bowl beat egg whites till stiff peaks form. Fold into waffle batter just till blended. Ladle batter into iron to cover about 2/3 of griddle & cook. (About 3-5 minutes — until steam stops and the waffles are golden brown.) Serve immediately with maple syrup.
Also, as you may have noticed, I changed my header. Thoughts? How do you like the new look? Anyone like the old one better?
