Belgian Waffles for Breakfast

Sundays at the D'Alba home are busy, busy, busy EXCEPT for the first Sunday in April and the first Sunday in October.  And then, everything comes to a halt except listening to our prophet and general authorities speak in General Conference.   How I look forward to these Sundays!

Living in the East, Conference begins at noon - which gives us hours, yes hours, with no obligations on a Sunday morning.  On such a morning, what could be better than piping hot Belgian waffles?  Not much.  (The hot buttermilk-coconut syrup, bananas, and whipped cream kind of put these over the top, in a really good way.) This recipe comes together incredibly fast which means, of course, getting out of the kitchen quickly.

Belgian Waffles

2 cups all-purpose flour
2 teaspoons baking powder
2 TB powdered sugar
pinch of salt
1/4 cup butter or margarine, melted and cooled
2 cups milk
3 eggs, separated
1 TB vanilla

Preheat the waffle iron.  In a large bowl, whisk together flour, baking powder, powdered sugar and salt.  Add butter, milk, vanilla and egg yolks and whisk to combine.  In a separate bowl, beat the egg whites until soft peaks form.  Gently fold the egg whites into the batter, mixing just until most of the egg whites are incorporated.

Brush waffle iron with oil.  Ladle batter into waffle iron and bake according to the directions for your waffle iron.  Makes about 7 waffles.

NOTE:  Waffles are best eaten "hot off the iron" - but if you HAVE to hold them so everyone can eat at once, keep them in a warm oven.  Heat oven to 250 degrees.  Place a metal cooling rack in a jelly roll pan in the oven.  As waffles are finished baking, place them in a single layer on the prepared pan in the oven.  But trust me on this one - once you start cooking waffles, good luck getting people to wait until the waffles all are cooked.