Bettys Egg Free Belgian Waffles Food

BETTY'S EGG FREE "BELGIAN" WAFFLES

Steps:

• Mix all the dry ingredients in a large bowl and whisk to blend and add in some air.
• Add in the remaining ingredients and stir through with a wooden spoon not the whisk (don't over mix) and rest for 10 - 20 minutes. Air bubbles will cover the top.
• Pre-heat and butter your waffle maker. Laddle or spoon batter into you maker and cook as per the cooking directions by the maker. (Mine has a green light which switches off when the waffles are cooked)
• Serve hot with your favourite toppings - I like sweet strawberries in syrup, maple syrup and chantilly cream.

RAISED BELGIAN WAFFLES

Steps:

• In 1-cup microwavable measuring cup, microwave 1/4 cup of the milk on High 10 to 20 seconds or until 110°F to 115°F. Stir in yeast and 1/2 teaspoon of the sugar. Let stand 5 minutes or until foamy. In 4-cup microwavable measuring cup, heat remaining 2 1/2 cups milk on High 2 to 3 minutes or until 120°F to 130°F.
• In large bowl, beat warm milk, remaining sugar, the egg yolks, butter, vanilla and salt with wire whisk until well blended. Beat in yeast mixture and flour until smooth.
• In medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold into batter until small flecks of white are visible. Cover; let stand 30 minutes or until batter starts to rise.
• Spray Belgian waffle maker with cooking spray; heat waffle maker. Gently stir batter; spoon batter onto waffle maker. Close lid. Bake 4 minutes or until steaming stops and waffles are golden brown. Serve with syrup, whipped cream and blueberries.

BELGIAN WAFFLES

Steps:

• In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron according to manufacturer's instructions.

BELGIAN WAFFLES WITH BERRY CREAM

Steps:

• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in strawberries and blueberries.
• Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until thick and lemon colored. Beat in milk. Beat in Bisquick and granulated sugar on low speed until smooth. Gently fold in oil. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top each waffle with berry cream and additional berries.

BELGIAN WAFFLES

Steps:

• Heat waffle iron. Whisk butter and milk together. Sift flour into mixture, and whisk until smooth; stir in sugar, salt and vanilla.
• Beat egg whites until they hold firm, glossy peaks. Fold batter gently into whites. Batter will be very thin.
• Pour batter onto grids. Bake 2 minutes; turn, and bake until golden. Serve dusted with sugar and ice cream, if desired.