Weekend mornings were made for two things- relaxing mornings and amazing breakfasts. They say that breakfast is the most important meal of the day, so when you have time to go all out, why not make the most of it? Our waffle maker was one of those items I questioned whether or not to register for. I really didn't think it was all that practical but when else could I ask for one. I must say, this kitchen appliance has gotten lots of love but it has taken several tries to finally find the perfect belgian waffle recipe. Look no further. Emeril's recipe yields a product of perfection. Slightly sweet, rich in texture yet fluffy enough to float on, it'll be hard to ever beat this concoction.
Mark and I make quite a team and I don't think I give him as much kitchen credit that he deserves. As I whipped up the waffles on Sunday morning, Mark was in charge of filling the rest of our breakfast plates. He will tell you otherwise, but you heard it here that his scrambled eggs are better than mine.
Classic Belgian Waffles
recipe from Emeril Lagasse
2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
4 large eggs, separated
2 Tbsp. sugar
1/2 tsp. vanilla extract
4 Tbsp. unsalted butter, melted
2 cups milk
non-stick cooking spray (if your waffle iron is not non-stick)
Preheat waffle iron. In one medium bowl, sift together flour, baking powder and salt. Set aside. In a second bowl, use a wooden spoon to beat together the egg yolks and sugar until the egg yolks are completely dissolved and eggs have turned a pale yellow. Add the vanilla, melted butter and milk to the eggs and whisk and combine. Combine the egg-milk mixture to the flour mixture and whisk just until blended. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using a rubber spatula, gentlyfold the egg whites into the waffle batter. Do not over-mix! Pour enough batter into the waffle iron, just to cover the grid. Cook until golden brown, or according to your iron manufacturer's instructions.