Copyright©2007- 2010 Donna Goff

Tuesday, August 14, 2007

Lemony Belgian Waffles

I often double or triple this recipe and cool the extras on cookie cooling racks, then place them on cookie sheets and freeze them. When frozen they can be placed in a freezer bag and reheated in the oven, microwave, or toaster later. So I have included the measurements for the increased batches.


1 3/4 cups sifted flour 3 1/2 (Doubled) , 5 1/4 (Tripled)
1/4 teaspoons salt 1/2 (Doubled), 3/4 (Tripled)
3 eggs, separated 6 (Doubled), 9 (Tripled)
1 cups heavy cream 2 cups (Doubled), 3 cups (Tripled)
3 tablespoons melted butter 6 tablespoons (Doubled), 9 tablespoons (Tripled)
2 teaspoons baking powder 4 teaspoons (Doubled), 2 tablespoons (Tripled)
2 tablespoons sugar 4 tablespoons (Doubled), 6 tablespoons (Tripled)
1 cups milk 2 cups (Doubled), 3 cups (Tripled)
1 tablespoons plus 1 teaspoons Grated lemon rind 2 tablespoon plus 2 teaspoons (Doubled), 4 tablespoons (Tripled)


Sifted together flour, baking powder, salt and sugar into large bowl. Beat egg yolks slightly in small bowl. Stir in milk and cream. Blend flour mixture until smooth. Stir in lemon rind and melted butter. Beat egg whites in medium-size bowl until stiff but not dry peaks form. Fold gently into batter. Bake in waffle iron following manufacturer's instructions. Serve hot, sprinkled with powdered sugar and garnish with sliced fresh fruit.

1 comment:

Julia (AKA: Jewels) said...

Thanks for the color coding for when you doubled and tripled the recipie...