A few weeks ago now, I promised you all another butter filled recipe. I'm sure you have been eagerly awaiting more ways to increase the amount of butter in your diets. No? Well, even so this recipe will more than adequately do just that!
Who doesn't love a good Belgian waffle? In our home we eat these not just for breakfast, but for dinner too (and I've been known to heat up some leftovers for lunch too). This recipe is the only waffle recipe I use. I swear by it. My mom, who also has a killer pancake recipe (you can ask any childhood friend who slept over or any house guest my parents have had and they will attest to it), got this recipe from an Amish cookbook. Almost every recipe in the book contains a pound or so of butter, or in some cases a few pounds of lard and heavy cream. And despite a little bit of fussiness (separating the eggs and beating the egg whites), it is so worth the time.
The best way to enjoy these waffles? With strawberries! In New Hampshire strawberry season lasts for somewhere between 2 -4 weeks in June. Growing up, my mom would pack all eight of us kids into the van and take us to Warren Farm to pick our own strawberries. Later that day she would slice them all up and put some away in the freezer. Sometime in the middle of winter, she would pull them out for waffles. Even after living in Southern California for almost 9 years, it still amazes me that I can get fresh strawberries practically year round!
Amish Belgian Waffles
Makes 6 waffles
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons sugar
6 tablespoons melted butter
2 eggs, separated
1 1/2 cups milk
1. Heat waffle iron. Sift the dry ingredients into large mixing bowl.
2. Beat egg yolks in small bowl and add milk. Combine this with the flour mixture. Add melted butter.
3. Beat egg whites until they form stiff peaks. Fold egg whites into batter. Do not over mix- you want the batter to be light and fluffy.
4. Bake in a hot waffle iron. Top with strawberries and whipped cream.