In a large bowl whisk together the
flour, baking powder, salt, and sugar. In a separate bowl whisk together the
egg and milk. Add the egg mixture to the flour mixture, along with the melted
butter, and stir (or whisk) just until combined.
waffle machine. Then, depending on your machine's
instructions, you may need to lightly grease (with a flavorless oil) or spray the grids with a non stick vegetable
Spoon or pour about 1/4 to 1/2 cup (60 - 120 ml) of batter (or amount that is recommended in your
waffle iron's instruction book) onto one side of the hot waffle iron. Take
the back of a spoon, or small heatproof offset spatula, and smooth out the batter. Close the lid of
your waffle machine and bake until brown and crisp (about 3-5 minutes). It is best to serve the waffles
immediately. If not, place the waffles (directly on the oven rack) in a 200
degrees F (95 degrees C) for up to 30 minutes. Waffles can also be frozen. Once
the waffles have completely cooled, wrap in plastic wrap and place in an
airtight freezer bag. They can be stored in the freezer for about a month. To
reheat, preheat oven to 350 degrees F (180 degrees C). Place the still frozen
waffles directly on your oven rack and bake for about 5-10 minutes, or just
until they are heated through.
delicious when served with butter and maple syrup or honey, jam, or fruit sauces
(blueberry, strawberry, or raspberry). They are also very good
when served as a dessert with fresh berries and whipped cream.
Makes about 4 -
4 1/2 inch (10 cm) square
Belgain waffles, or 4 - 6 1/2 inch (16.5 cm) round regular waffles.
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cup (130 grams) all-purpose
1 1/2 teaspoons
1/4 teaspoon salt
2 tablespoons (25 grams) granulated white
1 cup (240 ml) milk,
at room temperature
2 tablespoons (28 grams) unsalted
and cooled to room temperature