Belgian Waffles With Plum Compote Amaretto Cream Food

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

THE BEST BELGIAN WAFFLES

Steps:

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• In separate bowl, separate egg whites and beat until stiff peaks form.
• In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
• Add to dry ingredients and mix well.
• Fold in egg whites.
• Cook in waffle iron on medium-high heat for around 5-10 minutes.

BELGIAN WAFFLES

Steps:

• Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks.
• Beat the egg whites and salt until they stand in soft peaks, mix in the vanilla at this time and fold into the batter (do not over mix).
• Pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes.
• Repeat with the remaining batter.
• Top with your favorite fruit and whipped cream and serve hot.

BELGIAN BUTTERMILK ALMOND WAFFLES WITH CINNAMON-PEACH COMPOTE

Steps:

• For cinnamon peach compote:.
• Combine peaches, brown sugar 1/4 cup water, cinnamon and nutmeg in heavy medium sauce pan.
• Cook compote over medium heat until liquid is reduced to medium think syrup, stirring occasionally, about 15 minutes.
• For Waffles:.
• Put oven race in middle position and put a large metal cooling rack directly on it.
• Preheat oven to 250°F and preheat waffle iron.
• Whisk together flour, almond flour, sugar, baking powder, baking soda, and salt in large bowl.
• Whisk together buttermilk, melted butter, eggs, and almond extract in another bowl, then whisk into flour mixture until just combined.
• Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold.
• Cook waffles according to manufacturer's instructions until golden brown and cooked through, about 3 minutes.
• Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffle in same manner.
• NOTE: If using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle.
• To serve:.
• Place waffle on dish, add compote, sweetened whipped cream and toasted almonds on top.

BELGIAN WAFFLES

Steps:

• Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks - this will keep your waffles light and fluffy.
• Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white - don't worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.
• Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.