BIRTHDAY CAKE WAFFLES
These super fun waffles-soft on the inside, crisp on the outside-taste just like cake batter! They are quick to whip up anytime, but would make birthday mornings feel even more special. -Andrea Fetting, Franklin, Wisconsin
Provided by Taste of Home
Time 45m
Yield 6 waffles.
Number Of Ingredients 17
Steps:
- Preheat oven to 300°. Combine the first 5 ingredients and, if desired, rainbow sprinkles. In another bowl, whisk eggs, milk, yogurt and extracts. Add yogurt mixture to flour mixture; mix until smooth., Preheat waffle maker coated with cooking spray. Bake waffles according to manufacturer's directions until golden brown. Transfer cooked waffles to oven until ready to serve., For frosting, beat cream cheese and butter on high until light and fluffy, 2-3 minutes. Gradually beat in confectioners' sugar, 1/2 cup at a time, until smooth. Beat in vanilla. Add enough milk to reach desired consistency. Spread over warm waffles. For a cakelike look, cut waffles into fourths and stack them; decorate with birthday candles.
Nutrition Facts : Calories 528 calories, Fat 22g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 695mg sodium, Carbohydrate 72g carbohydrate (45g sugars, Fiber 1g fiber), Protein 10g protein.
TRUE BELGIAN WAFFLES
It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. -Rose Delemeester, St. Charles, Michigan
Provided by Taste of Home
Time 30m
Yield 10 waffles (about 4-1/2 inches).
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 696 calories, Fat 41g fat (25g saturated fat), Cholesterol 193mg cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (34g sugars, Fiber 1g fiber), Protein 10g protein.
OVERNIGHT BELGIAN WAFFLES
I've always loved those big, thick, crisp waffles that you buy from street carts in Brussels. I tried to make them for years, but sadly, mine always came out thin and soggy. I finally decided to tackle the problem, and I came up with these delicious yeasty Belgian waffles. You make them almost entirely the night before, so all you have to do in the morning is stir in some eggs and heat up the waffle iron. (You'll need a special Belgian waffle maker, but these are so good, they're worth having the extra piece of equipment around.) Because this batter rises overnight, the waffles are incredibly light and flavorful. I like to serve them piled high with sliced bananas, sprinkled with toasted coconut and drizzled with warm maple syrup.
Provided by Ina Garten
Time 8h40m
Yield 10 to 12 large waffles
Number Of Ingredients 12
Steps:
- The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
- The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
- Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
- Make-Ahead Plan
- Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.
CLASSIC BELGIAN WAFFLES
Provided by Food Network
Time 13m
Yield 8 to 10 (4 by 4-inch) waffles
Number Of Ingredients 9
Steps:
- Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.
BELGIAN WAFFLES
Steps:
- Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined (DON'T OVERMIX THE BATTER!). The batter should look slightly lumpy.
- Spray the waffle iron with the nonstick vegetable spray. Pour 1/2 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
- Dust finished waffles with confectioners' sugar and top with fresh berries, Whipped Cream, or ice cream, if desired. Serve hot off the griddle.
- In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino. Whip to soft, fluffy peaks, about 2 minutes.
BELGIAN WAFFLES
Serve up a treat for breakfast time (or dessert) with easy homemade Belgian waffles. Top with whatever you fancy - fruit, ice cream, and bacon are all classics
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch, Dessert
Time 15m
Number Of Ingredients 11
Steps:
- Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks - this will keep your waffles light and fluffy.
- Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white - don't worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.
- Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.
Nutrition Facts : Calories 405 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
THE BEST BELGIAN WAFFLES
These waffles are super crisp on the outside, light as a feather inside and so scrumptious! Avoid removing them from the waffle iron too soon; they should be a golden brown. Enjoy!
Provided by Marie
Categories Breakfast
Time 40m
Yield 6 waffles, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Oil the waffle maker.
- Sift the dry ingredients together in a large bowl.
- In separate bowl, separate egg whites and beat until stiff peaks form.
- In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
- Add to dry ingredients and mix well.
- Fold in egg whites.
- Cook in waffle iron on medium-high heat for around 5-10 minutes.
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