Belgium Waffle Mix

[pomtzu]

I just make pancake mix from scratch and use that. Heck, I can't tell the difference!

A true Belgium waffle is much lighter and fluffier than a regular waffle.

[Karen]

A true Belgium waffle is much lighter and fluffier than a regular waffle.

From what I can tell from recipes online, a true Belgian waffle involves yeast making the dough rise - hence the fluffiness! Maybe we could get Lut to ring in! She is our Belgian representative of course!

[chocolatepuppy]

As a waffle lover, this is interesting. I just use Aunt Jemima mix, never tried a true Belgian waffle!

[Bengalz]

This is the recipe I use with my Belgian Waffle Maker - I know it's scratch but it's not too bad to mix up and makes quite a few waffles - I always have a good stack of waffles for the freezer. They are nice and light and I usually add a dash of cinnamon! I have tried belgian waffle mixes and find them heavy and dry.


Classic Belgian Waffles
Recipe courtesy Emeril Lagasse, 2003
Ingredients
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray
Directions
Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set
aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs
have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk
mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until
soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the
waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's
instructions until golden brown, about 2 to 3 minutes. Serve immediately.

[Catty1]

Yes it was my understanding that folding in beaten egg whites give the Belgian waffles their texture. I just haven't tried that yet.

[pomtzu]

Thanks for the recipe, Bengalz, but after many, many years of cooking from scratch, I like shortcuts now. Of course I still cook from scratch, but things like cakes, brownies pancakes or waffles, I use a mix - but NEVER for cookies! The mixes are very good - and quick and simple!

Still looking for input on the waffle mix if anyone has any..................

[Freedom]

I'm with Karen, I took a peak at some recipes on line, they all have active yeast in there. Fluffed up egg whites will help too; the recipes I saw you had to separate the eggs and fluff the whites.

Too much work for me as well, Ellie, but at least we are learning!