Belgian-Style Waffles

These waffles are perfectly light and fluffy! We usually eat ours with light syrup, sunny-side up eggs, and sometimes sausage links or patties, or bacon. We also cut the recipe in half, so we have two 4 inch waffles each.

Recipe courtesy Emeril Lagasse, 2007

Serves: 8 to 10 (4-inch) waffles

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs, separated

2 tablespoons sugar

2 cups whole milk

4 tablespoons (1/2 stick) unsalted butter, melted

1/2 teaspoon vanilla extract

Nonstick cooking spray

Directions:

Preheat a waffle iron according to the manufacturer's instructions. Sift the flour, baking powder, and salt into a medium bowl and set aside. In a second bowl, use a whisk to beat together the egg yolks and sugar until sugar has dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix.

In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Don't overmix! Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover waffle grid.

Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. In checking for doneness, open the waffle iron carefully and watch out for steam. Do not open the waffle iron, though, for at least 1 minute. Repeat cooking with remaining batter. When each waffle is done, remove using either tongs or a fork.