3 March, 2013

Original Brussels Waffles

Posted in : Belgium, Breakfast, In the kitchen on March 3, 2013 by : Richard Lamse

After a good few months of experimenting and tweaking, I finely got the perfect waffle.

2 eggs, seperate the yolks and whites
100gr dark brown sugar
300gr whole milk
1 tsp vanilla extract
300gr self-rising flour
100gr butter, melted (not brown)
4 tbsp raw wheat germs (optional)
1 waffle iron (that can flip for a better result)
extra melted butter for greasing

Add the vanilla extract to the milk and give it a good stir. In a bowl, mix the egg yolks with the sugar until fluffy using an electric mixer. Add the milk mixture together with the flour and the wheat germs, if using. Mix in the melted butter. In a separate bowl beat the egg whites until firm. Spoon in the egg whites with the batter.

Heat a waffle iron. Grease the iron with butter using a brush. Add a good scoop of batter*. Close the iron and flip after 30 seconds. After about 1 minute flip again. After 2 minutes the waffle should be done**.

* you may need to try different quantities to find out the correct amount for your iron
** cooking time depends on your iron