Heavenly Belgian Waffles

* Exported from MasterCook *

HEAVENLY BELGIAN WAFFLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c Flour
1 tb Baking powder
2 tb Malted-milk powder
2 Egg yolks
1 3/4 c Milk
1/2 c Cooking oil or melted
-shortening
2 Egg whites
Ice cream
-----FRUIT PECAN SAUCE-----
4 sm Ripe bananas
Lemon juice
1 pt Strawberries -- fresh or
-thawed, frozen,
-unsweetened
2/3 c Sugar, brown
1/3 c Butter or margarine
2 tb Rum or orange juice
1/2 c Broken, toasted pecans

In a large mixing bowl, stir together the flour,
baking powder and malted-milk powder.

In a medium mixing bowl, beat the egg yolks. Beat in
the milk and cooking oil or shortening. Add to the
flour mixture all at once, stirring till blended but
still slightly lumpy.

In a small mixer bowl, beat egg whites till stiff
peaks form. Gently fold into the egg-flour mixture,
leaving a few fluffs of egg white. Do not overmix.

Bake waffles in Belgian waffle-maker or regular
waffle-maker according to manufacturer's directions.
(To keep waffles hot for serving, place in a single
layer on a wire rack on a baking sheet in a warm oven.)

Prepare Fruit-Pecan Sauce.

Serve waffles topped with ice cream and warm
Fruit-Pecan Sauce.

Fruit-Pecan Sauce: Peel bananas, cut in half
lengthwise, then cut crosswise into thirds. Brush with
lemon juice. Halve the strawberries. In a large
skillet, heat brown sugar and butter or margarine over
medium heat till the mixture melts, stirring
occasionally.

Add the bananas and strawberries; cook, uncovered,
till bananas are heated through, turning once. Stir in
rum or orange juice, then the pecans.

Note: For a quick variation, sprinkle each waffle with
1 Tbsp chopped nuts; crumbled, crisp-cooked bacon; or
chopped granola before closing iron.

Notes: Belgian waffles are a mainstay at Midwest
brunches. Here's our delicious version, topped with
ice cream and a warm fruit and pecan sauce.

Source: Midwest Living Magazine,
April 1991



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