Belgian waffles

There is nothing better than starting off one's Saturday morning with waffles topped with whipped cream. Whilst making the blackberry-cassis fool yesterday evening, I thought about how tasty this would be atop waffles. As we often just made waffles using a box mix, I thought it the perfect opportunity to track down a recipe for waffles. 

Recipe

from Food.comServes 62 cups all-purpose flour2 tsp baking powder2 tbsp confectioner's sugar2 cups milk1 tbsp vegetable oil3 eggs, separated2 tsp vanilla,pinch of saltwhipped creamBeat egg yolks in a bowl. Stir in a portion of milk. Alternate stirring in dry ingredients (flour, baking powder, confectioners sugar) with milk in a bowl. Stir in oil. Beat the egg whites and salt until they stand in soft peaks. Mix in vanilla and fold into the batter (do not over-mix). Pour batter into hot waffle iron and bake for about 2 minutes. Repeat with remaining batter. Serve with whipped cream and your favourite fruit.

Musings

A few notes on preparation: Added an extra tablespoon of confectioner's sugar and a 1/2 tsp of salt (instead of just a pinch) at the suggestion of some of the reviewers of this recipe. We don't have a real Belgian waffle-maker, so we just used our regular waffle iron. I also accidentally beat the egg whites until they were stiffer than they should have been.All in all, a lovely, wafflely Saturday morning. The waffles were tasty and light, and as fluffy as our particular waffle iron would allow. I imagine if we had a real Belgian waffle maker, which allow for much thicker waffles, the fluffiness as a result of the beaten egg whites would have really been able to shine. Last night's blackberry fool on top was delicious; though, David tried it with a fried egg on top, for a more savoury approach, which also turned out well.