rhapsodic.org is a weblog by Valette Keller

Belgian Waffles

1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, separated
1 tablespoon sugar
1/4 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup milk
non-stick cooking spray

1. See a blog post about craving waffles around 3pm. Begin craving waffles in the worst way.

2. Go to eye appointment, happy that your foresight to not bring in your glasses means that you don't get your eyes dilated. Get concerned when you can't even see the assistant's fingers when you have your contacts out, then realize that she's holding her hand sideways and it all looks like one big blur.

3. Once home, announce that you really don't want to make spaghetti squash as originally planned, and you don't want to go to IHOP. Once Steve determines he isn't feeling well enough for any kind of food, skip to the kitchen to make your damn waffles already.

4. Pull out the Belgian waffle iron and realize you haven't used it in years. Plug it in to preheat, slightly amazed that it still works. In a medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.

5. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix, some lumps are good. Pull out a third bowl and wonder when you will ever live in a place with a dishwasher. Beat the egg whites with an electric mixer until soft peaks form, about 1 minute.

6. Gently fold the egg whites into the waffle batter. DO NOT OVER MIX FOR THE LOVE OF GOD. Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Ask Steve if he wants one while stuffing your face full of fluffy waffle.