Growing up, one of my favorite memories is of my mom making stacks of fluffy waffles using my Grandma’s recipe and the same waffle iron that lasted decades.
She would cook them until they were crispy and serve with syrup in a fancy glass pitcher, accompanied by rings of Polish kielbasa that were so hot they would spit at you when you poked them with a fork.
We didn’t have waffles a lot, so they really were a special occasion.
I guess that’s why I probably grew up thinking that they were complicated to make, but in reality..
So when one of my coworkers gave me the most adorable little mini baby waffle maker, I had to break this baby out. After all, it’s time we start making traditions of our own. And I LOVE the idea of tiny little (did I mention it’s baby size) waffles that remind you of those Eggo waffles you could just pop in the toaster. In fact I froze the leftover ones so I could do just that later this week...
Separate the eggs. Beat the yolks until fluffy, and the whites to stiff peaks.
Add the rest of the dry ingredients to the egg yolks, alternating with the milk.
Fold in the egg whites and add the butter.
How long, you ask, until the egg yolks are fluffy enough?
Let’s just say go look for a water bottle - no the GREEN water bottle - and you’re probably there.
Once you’re ready to add the dry ingredients, I try to make it as easy as possible. I don’t want eight bowls to clean up. So instead of mixing all the dry ingredients in a bowl, I just put the baking powder and salt right on top of the flour. Add, alternating with the milk.
Don’t worry if the batter looks a little chunky until it’s all stirred in.
This is usually when I realize I’ve forgotten to beat the egg whites, but lucky me my 3-year old is a pro (the little one’s in training):
What are stiff peaks?
Stiff peaks are when you lift the beaters straight up and they look like this -
Obviously there’s only one thing my kids want to eat on waffles and I’m not ashamed to say that half of my reason for starting this blog is to one day hopefully have Ferrero send us bucketloads of Nutella so that we may have Nutella-fueled brunches and sleepovers.
A mom can dream right?
But classic syrup for me (until we try putting brownie batter in here. But that’s for another post).
Baby Belgian Waffles
Makes 12 baby waffles or 4 large Belgian waffles
3 eggs, separated.
2 c. flour
3 t. baking powder
1/2 t. salt
1 1/2 c. milk
4 T. butter, melted and cooled
Beat the egg yolks until light and fluffy, about 5 minutes.
Measure out the first cup of flour, and add the teaspoons of baking powder and the salt on top of it. Add about half to the egg yolks, then add some of the milk. Alternate again, then scoop out the second cup of flour and alternate with the remaining milk.
Beat the egg whites to stiff peaks and fold in.
Add the butter.
Make in a waffle iron, or a panini press, or even in a frying pan.