Boy, whatta mouthful of a name!
Cathy suggested adding some cinnamon to our Saturday morning Belgian waffles and I counter-suggested that we try to capture the flavor of a plain cake doughnut on a plate. They're best enjoyed with just a kiss of syrup so as not to overwhelm the spice. Feel free to substitute your own base batter if you don't want to buy some Carbon's Golden Malted Pancake and Waffle Flour (www.goldenmalted.com).
Plain Cake Doughnut Belgian Waffles
2 room-temperature eggs, separated
1 1/2 cups milk (fat free and reduced fat are fine)
2 cups Carbon's Golden Malted Pancake and Waffle Flour
1/4 teaspoon black pepper
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract (NOT IMITATION VANILLA FLAVORING!)
4 tablespoons butter or margarine, melted and cooled
Preheat Belgian waffle maker.
In a clean, dry copper, stainless steel or glass bowl, beat the egg whites to stiff peaks. In an 8-cup measuring cup with a spout and handle, beat the egg yolks and milk for 3 minutes. Add flour and blend on low speed for half a minute. Add pepper, nutmeg, cinnamon, vanilla extract and melted butter or margarine, blend for another half-minute. Fold in beaten egg whites until the batter is slightly lumpy in appearance. Allow batter to rest 5 minutes. Bake in preheated waffle maker 5 minutes (or until the timer beeps on a pro-style flipover waffle maker). Yields about 6 restaurant-size waffles (more from irons with shallower grids)
Cathy suggested adding some cinnamon to our Saturday morning Belgian waffles and I counter-suggested that we try to capture the flavor of a plain cake doughnut on a plate. They're best enjoyed with just a kiss of syrup so as not to overwhelm the spice. Feel free to substitute your own base batter if you don't want to buy some Carbon's Golden Malted Pancake and Waffle Flour (www.goldenmalted.com).
Plain Cake Doughnut Belgian Waffles
2 room-temperature eggs, separated
1 1/2 cups milk (fat free and reduced fat are fine)
2 cups Carbon's Golden Malted Pancake and Waffle Flour
1/4 teaspoon black pepper
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract (NOT IMITATION VANILLA FLAVORING!)
4 tablespoons butter or margarine, melted and cooled
Preheat Belgian waffle maker.
In a clean, dry copper, stainless steel or glass bowl, beat the egg whites to stiff peaks. In an 8-cup measuring cup with a spout and handle, beat the egg yolks and milk for 3 minutes. Add flour and blend on low speed for half a minute. Add pepper, nutmeg, cinnamon, vanilla extract and melted butter or margarine, blend for another half-minute. Fold in beaten egg whites until the batter is slightly lumpy in appearance. Allow batter to rest 5 minutes. Bake in preheated waffle maker 5 minutes (or until the timer beeps on a pro-style flipover waffle maker). Yields about 6 restaurant-size waffles (more from irons with shallower grids)