Belgian Waffle Morning!

Guess I should be careful when I say, “Help Yourself!” LOL

I remember freshman year on The Hill of Florida A&M University! I was amazed at the cafeteria because it definitely let me know I was in the South. There were several buffets offering loads of a variety of culinary options. One thing that stuck with me was the fact that there were Belgian waffle makers on a counter available every time the cafeteria was open with cups of creamy waffle batter ready to pour! I’ve been in love with Belgian waffles ever since! I just made a batch this morning… want to taste them…..well, here it goes!


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3-1/2 teaspoons baking powder
  • 2 eggs, separated
  • 1-1/2 cups milk
  • 1 cup butter, melted
  • 1 teaspoon vanilla extract
  • Sliced fresh strawberries or syrup


  • In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
  • Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup. 
Originally published as True Belgian Waffles in Country Woman March/April 1997, p29

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