I will begin this post by mentioning that I am not Pioneer Woman. My talk about food here is more the triumph of a complete and somewhat-disinterested novice, rather than the patient explanation of secrets by a loving enthusiast.
I had a speech teacher say, “Never apologize for yourself at the beginning of a presentation.” And yet, I feel like whenever I talk about food, I need to. Hehe. Probably because there is SO MUCH amazing food out there in the universe, my small and far less than occasional contribution by way of chat and recipe-share seems kind of paltry. Although you HAVE to admit that my strawberry celebration of the past few days has been quite decent, right? Ya gotta give me that. :)
Pretty much for me, if I cooked it, it is a triumph. :) And, if you keep readin’, I can separate eggs. (ahem. *flex*)…
Well, tonight, after kind of a weird and kind of lengthy afternoon, we were deciding what to have for dinner, and I was like, why don’t we have waffles? And we could use up the last of the strawberries (yes, you might not be hearing about strawberries for awhile. But then again, you might…), and hey we have some whip cream in the fridge!
This spawned a Google search for Belgian Waffle recipes, and we came upon this:
First, I’m kind of geeked that there is a whole web site called Waffle-Recipe dot com. And second, this one was pretty delish.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons white sugar
- 4 eggs
- 1 1/4 cups milk
- 1/2 cup vegetable oil
- Sift the flour, baking powder, salt, and sugar - all the dry ingredients - together in a large mixing bowl.
- Separate the eggs, placing the egg whites in a small bowl, and then in a separate bowl, combine the egg yolks with the milk and oil. Whisk together.
- Make a well in the center of the flour mixture and pour the liquid ingredients into it.
- You can use a large spoon or mixer to mix the wet and dry ingredients just until you get a moist mixture (stop when the dry ingredients are moistened).
- Beat egg whites until stiff.
- Gently fold them into the batter, mix a little but not too much since you will destroy the delicate egg whites that make this waffle recipe so fluffy.
After our super-scientific double-blind taste test, we have officially confirmed that these actually are best with fresh fruit and whipped cream, rather than butter and syrup.
You may also like to increase the milk to 1 1/3 cups, and use only 3 eggs, although I love the eggy flavor. :)
And also? I didn’t take any pictures of the process. So picture in your mind me running back and forth to the laptop checking on the recipe, and the kids “helping” measure and pour flour, baking powder, salt, spilling some. And then picture us gathering around the island to dive in to our homemade belgian waffles, grunting to each other about how delicious they were around mouthfuls of deliciousness. Ya gotta try it out. :) Plus, you can show your kids how awesome you are that you can separate eggs.. yeah.. pretty proud of that, myself.