At the 1964 World's Fair, Americans were introduced to the Belgian waffle, made fluffy with the help of yeast and egg whites. Once electric waffle irons replaced those inconvenient metal plates, waffles officially became an American favorite.
In North America, Belgian waffles are a variety of waffles with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. Belgian waffles were originally leavened with yeast but baking powder is now often used.
Tired of toast & sausage for breakfast and brunch? Then opt-in for a southern treat. These waffles are the perfect accompaniment to my Oven Fried Garlic Chicken, always a family favorite, and I’m delighted to share with you.
Savory Waffles
Makes 8 waffles
chefgeorgehirsch.com | from George Hirsch Lifestyle TV Series
2 cups all-purpose flour
2 egg yolks
1/2 teaspoon salt
2 Tablespoons pure cane sugar
1 Tablespoon baking powder
2 cups of milk
1/3 cup butter, melted
2 egg whites, stiffly beaten
½ cup cheddar cheese, finely shredded
¼ teaspoon each:
curry powder, paprika, dried thyme, ground black pepper, hot sauce
2 Tablespoons fresh chopped parsley or dill
Preheat waffle maker.
Put all ingredients, except egg whites, in a large mixing bowl. Beat on low until moistened. Increase to medium speed; mix for 2 minutes or until just smooth. Do not over mix.
By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids for a regular waffle baker—more for a Belgium waffle. Close waffle maker, bake until steam no longer escapes, about 3 minutes. Repeat.
Serve while hot with Fried Chicken.
Note: Serve topped with butter and hot syrup, or better yet with warm fresh fruit compote.
