February 09, 2021

German Waffles - Thick and light and dessert-like

I was craving waffles today.  I'm a fan of almost any kind of waffle, but thick Belgian waffles are a favorite.  I don't use syrup or butter or any topping; I just add an extra dose of vanilla extract and eat them as they are.  Many people love whipped cream and strawberries on them - which is fine - or chocolate (yuck) but I'm pretty happy with plain old Belgian waffles, or maybe just a light dusting of powdered sugar/sweetener.  Yum!

However, when I had waffles earlier today, I opted to stay true to keto/low carb and didn't give in to yummy, thick Belgian waffles.  I will though soon.  I'll still make them sugar free - we are completely sugar free without even really thinking about it.  But on a day when I'm ok with higher carbs, I'm going to give in and make nice thick, cake like Belgian waffles.   

But today in my recipe collection - a German waffle.  I just want to get a few of the draft files posted so I can find them quick and easy later on... and clean up the clutter of 'draft' files.  Clutter.  Clutter I tell ya!  Clean it up.

From my files circa 2016... waiting to be published but never saw the light of day.   Get outta my draft files and into my saved online collection for future reference! 

German Waffles

1 c softened butter
1 1/4 c sugar
1 1/2 t vanilla
6 eggs divided into yolks and whites
4 c sifted flour
1 T baking powder (sifted in with flour)
2 c slightly warmed milk, adding a bit at a time as you mix

Beat the butter, sugar, vanilla and egg yolks in a bowl.  Set aside.

Beat the 6 egg whites until they form stiff peaks, then fold the whites into butter mixture gently, until mixture is evenly colored.

Make in a Belgian style waffle iron as usual.  Serve as is, or with a dusting of powdered sugar, whipped cream, berries, etc.



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