Belgian Waffle

Compared to the American version, Belgian Waffles has deeper pockets, larger squares, and a lighter batter.

The Belgian Waffle was first showcased in Brussels during an expo on 1958. In 1964 though, in the World's Fair in Queens, New York did its popularity skyrocket. The family who was in charge of serving the waffle then had to hire 10 extra people just to slice strawberries (this doesn't include the rest who had to take charge of whip cream, waffle batter and service)!

Ingredients

• 2 1/4 cups all purpose flour

• 1 tablespoon baking powder

• 3 tablespoons sugar

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 2 large eggs (separated)

• 1/2 cup vegetable oil

• 2 cups milk

• 1 teaspoon vanilla extract

Instructions

1. Preheat your waffle iron, spray with non stick cooking spray and set aside.

2. In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.

3. In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.

4. In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.

5. Add the egg yolk mixture to the dry ingredients and mix well.

6. Fold in the egg whites.

7. Pour the batter onto your hot waffle iron and cook according to manufacturer's directions

8. Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.

Original Recipe