Belgian Waffles make for a Delightful Easter Brunch

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.

Belgian Waffles

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.

True Belgian Waffles

2017-03-13 15:45:56

Yields 10

A traditional Belgian waffle recipe making for a light and fluffy waffle.

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Ingredients

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

Instructions

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.

By Akram Taghavi-Burris

Adapted from Taste of Home

Akram's Ideas https://akramsideas.com/

As with most of my recipes, I choose to use Splenda instead of sugar to make these waffles sugar-free. I also use Lactaid milk (lactose-free) instead of regular milk and it seems to work just as well.