Vanilla Extract – For that added hint of flavor. Milk – Use your preference, dairy or non dairy will work.Eggs – Make sure the whites are separated from the yolks! We separate the whites to make our Belgian waffles extra light and fluffy. Sugar – I used granulated sugar, you can substitute with brown sugar, honey, agave or maple syrup.Cornstarch – This is the secret ingredient that makes these waffles extra crispy!.The batter for Belgian waffles is also made a little differently by using a leavening agent or egg whites ( like I used in this recipe) to make the batter extra light and fluffy! The secret ingredient to get them extra crispy is the cornstarch! So there you have it, the more you know. Regardless of which waffle I’m eating, I’ll enjoy it BUT, there is a difference when it comes to “types of waffles.” Belgian waffles are thicker and typically larger than regular waffles because they are made with a waffle iron that has deeper grids ( if you don’t have a waffle iron I suggest you stop reading right now and go buy one, trust me – it’s worth it □ ) They also have a crispier, lighter texture than your typical waffle. All you need is a waffle iron and a handful of pantry staple ingredients to make your #breakfastgoals dream come true! Belgian waffles vs regular waffles I am OBSESSED with Belgian waffles, regular waffles, chicken and waffles – anything with the world “waffle” attached to it, sign me up! Thick, fluffy, with deep pockets perfect for holding ooey gooey maple syrup, these Belgian waffles are a standout at the breakfast table!Ĭrispier and fluffier than their flattened counterpart, I would hands down choose waffles over pancakes any day! Plus, they are SO easy to put together. “and in the morning, I’m making WAFFLES” – Donkey, Shrek.
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