Easter is just around the corner and some of you might be in the process of planning your Easter dinner menu.
If you know me you know I love brunch on the weekends and I thought Easter is probably a great holiday to celebrate with a scrumptious brunch.
While there are many options for a tasty holiday brunch I started thinking about one of my favorite brunch-time dishes.
Waffles you may agree, are one of the best-loved brunch dishes. However, not all waffles are the same.
Sure you could whip up some pancake batter and toss it in a waffle maker, but that’s not really a waffle.
Unlike pancakes, waffles have a slightly higher sugar and fat content. This gives waffles a crisper caramelized exterior.
The best kind of waffles, in my opinion, are Belgian Waffles.
What makes Belgian waffles so good, is the whipping of egg whites, and then folding them into the batter.
The whipped egg whites add air to the batter making the waffles light and fluffy.
- 2 cups all-purpose flour
- 3/4 cup sugar or Spledna
- 3-1/2 teaspoons baking powder
- 2 large eggs, separated
- 1-1/2 cups milk
- 1 cup butter, melted
- 1 teaspoon vanilla extract
- Sliced fresh strawberries or syrup
- Sift flour, sugar and baking powder into a large bowl.
- In another bowl separate egg yolks from egg whites. Set egg whites aside.
- Lightly beat egg yolks. Then mix in milk, butter and vanilla.
- Combine the wet and dry ingredients.
- Using an electric mixer beat the egg whites until stiff peaks for.
- Carefully fold the egg whites into the batter, making sure not to crush the egg whites.
- Bake in preheated waffle iron, until golden brown.
- Serve with strawberries or syrup.
While I love me some pure maple syrup on my pancakes. When it comes to waffles I actually prefer fresh berries and a little, whipped topping.
My favorite berries, of course, has to be strawberries. Who doesn’t love strawberries on waffles, am I right?
So, next time you get hankering for some waffles go all out and make yourself some light, fluffy, crisp True Belgian Waffles.
What are you planning to make for your Easter menu? What’s your favorite spring brunch dish?