Waffles
Growing up, my dad was a firefighter, and his days off were always special. One way he spoiled us was by making Belgian waffles—light, fluffy, and absolutely incredible. This recipe brings back those memories, so I made it for my daughter’s 17th birthday this year.
Ingredients
Grapeseed oil for brushing on the waffle iron
1 cup/ 125g millet flour
½ cup/ 50g oat flour
¼ cup/ 30g cornstarch or tapioca starch
1 Tbsp blond cane sugar
¼ tsp sea salt
1 tsp baking powder
2 large eggs – separated into egg whites and egg yolks.
1 ¼ cup whole milk
1 Tbsp vanilla extract
4 Tbsp melted butter
Cookbook
My French Family Table By Beatrice Peltre
Directions
*This is paraphrased in my words.
Preheat the oven to 250 F and line a baking sheet with parchment. (Only do this if you would like to keep the waffles warm as you make them and then serve all at once. My waffle iron is small and only makes two Belgium waffles at a time.)
Preheat the waffle iron and brush it with oil.
In a bowl, combine the millet flour, oat flour, cornstarch, and sugar. Add the sea salt and baking powder.
In another bowl, beat the egg yolks with the milk to combine. Stir in the vanilla. Beat the wet ingredients into the dry ones. Stir in the melted butter.
Whisk the egg whites with a pinch of sea salt until soft peaks form. Fold into the batter.
Fill the waffle iron three-fourths full with batter. Cook the waffles for a few minutes, following the instructions of your waffle iron.
Keep the waffles warm in the oven. Oil the iron again if needed and continue making waffles.
Tip: Waffles are the perfect backdrop for fruit. In the fall I will top my waffles with sauteed apple slices cooked in butter, sugar, and cinnamon. Other times of the year I prefer berries with fresh whipped cream. I’ll also defrost cherries to use as a topping.
Makes 6 waffles
