Traditional Belgian Waffles
|Eggs||4 , separated|
|Granulated sugar||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Vanilla extract/Almond extract||1⁄2 Teaspoon|
|Butter/Margarine||4 Tablespoon, melted and cooled|
|All purpose flour||1 Cup (16 tbs)|
|Melted butter/Melted margarine||1 Tablespoon|
|Powdered sugar||1 Tablespoon|
In a medium-size bowl, beat egg whites just until stiff, moist peaks form; set aside.
In a large bowl, combine egg yolks, granulated sugar, and salt.
Beat yolk mixture until thick; blend in milk, vanilla, and the 4 tablespoons butter.
Continue beating while gradually adding flour; blend well.
Gently fold in beaten egg whites.
Place a seasoned Belgian waffle iron directly over medium-high heat, turning it over occasionally until water dripped inside sizzles (or preheat a standard waffle iron according to manufacturer's directions).
Open iron and brush grids lightly with melted butter.
Spoon 2/3 cup batter into Belgian iron (or recommended amount of batter into electric iron), spreading batter just to cover grids.
Close and turn Belgian waffle iron over every 30 seconds until waffle is richly browned (about 3 to 4 minutes); open iron during last 2 minutes to check for doneness. (Or bake according to manufacturer's directions for an electric waffle iron.)
Let cool slightly and dust with powdered sugar; top with whipped cream and strawberries, if you wish.