Belgian waffles are great for any occasion, but I’ve added a little twist that definitely makes these my new go-to waffle recipe.
Using almond extract gives a great nutty sweetness to the batter that means this waffle can really stand on its own or complement whatever toppings you chose.
- 2 cups flour
- ¾ cup granulated sugar
- 1 tablespoon + ½ teaspoon baking powder
- 1½ cups milk
- 1 cup melted butter
- 2 eggs, separated
- 1 teaspoon almond extract
- In a large bowl combine the flour, sugar, and baking powder.
- In a small bowl whisk together the milk, butter, egg yolks, and almond extract.
- Pour the wet ingredients into your dry, and stir until just combined.
- In another small bowl, whisk the egg whites until they are able to form stiff peaks, and then fold the whites into the batter gently until just combined.
- Use a ¼ cup measurement to spoon the batter into each square of a heated waffle iron and cook as your particular iron instructs.
- Serve as pictured with whipped cream and strawberries, or with butter and syrup, or any way that you like!
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…