Belgian Waffles

There probably aren't too many people who think it's the best idea to transport a stand mixer in a carry-on bag from Minnesota to New York. I have, however, done this, and to top that I also brought a waffle-maker back to my apartment after Christmas. As you can't make waffles without one (sad but true), it was something I had been wanting for quite a while and was even willing to give up precious New York cupboard space to house it. For my first official foray into waffle-making, I stuck with the classic Belgian Waffle, from my mother's recipe archive. This recipe could also easily be made gluten-free by substituting all-purpose flour for a gluten-free mix. I do however, have some grand plans for pumpkin waffles and savory cornmeal waffles sometime in the not so distant future. Belgian Waffles

(makes 3 large or 6 standard size waffles)

1/4 c butter

2 cups flour

2 tablespoon sugar

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup milk

1 cup whipping cream

5 large eggs, separated, at room temperature

Heat waffle iron to manufacturer's directions.  Melt butter in microwave or in a pan on the stove and set aside to cool.  In a medium bowl, combine flour, sugar, nutmeg & salt and set aside.  In a large bowl, beat butter, milk, and cream, then add the egg yolks.  Stir in the flour mixture.  In a small bowl beat egg whites till stiff peaks form.  Fold into waffle batter just till blended.  Ladle batter into iron to cover about 2/3 of griddle & cook.  (About 3-5 minutes -- until steam stops and the waffles are golden brown.) Serve immediately with maple syrup.

Also, as you may have noticed, I changed my header. Thoughts? How do you like the new look? Anyone like the old one better?