Last Mother’s Day, my life was changed forever. My amazing husband (who was probably tired of hearing me pining for a certain breakfast food) bought me a fantabulous Double Belgian Waffle Maker. Our breakfasts have gone from eh to ahhhh! I am a huge waffle fan, the fatter the better. So, I have an incredible Belgian Waffle recipe that we make when taking the extra time to make extra delicious waffles (normally I use Bob’s Red Mill 10 grain Pancake and Waffle Mix for quick mornings – also pretty great!). You can be sure we will be basking in these waffles on Mother’s Day, to celebrate the one year with our beloved Waffle Maker! These can be made with any waffle maker, by the way. Oh, and quick confession- as much as I love Belgian waffles, I had to go back and correct every single reference from my original “Belgium” waffles. I have learned a lot here! Hope you do, too!
Mother’s Day Worthy Belgian Waffles:
(slightly adapted from the Washington State Bed & Breakfast Cookbook’s Angelica’s recipe)
Makes 12 (4 inch) waffles:
- 4 eggs, separated
- 3/4 cup half & half (or whole milk works fine, too)
- 3/4 cup light sour cream (plain greek yogurt works, also)
- 1/2 cup unsalted butter, melted
- 1 tsp. vanilla
- 1 1/2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
In a large bowl, beat the egg yolks till smooth. Mix in half & half, sour cream, butter, and vanilla. In another bowl, add flour, baking powder, baking soda, and salt. Mix well. Gradually add flour mixture to half & half mixture. Combine gently.
In a third bowl (or mixer), beat egg whites until stiff, then gently fold egg whites into the rest of the batter. Cook waffles in a prepared waffle iron until golden brown. Serve immediately with strawberries, blueberries, fresh whipped cream, or whatever toppings you love, and of course, warm, real maple syrup (mom deserves it!). Happy Mother’s Day!