Donna’s Belgian Waffles
Couple years ago,at the end of our sunday school year,we were planning a fellowship to discuss next year SS calendar events.Though not all of us knew what will take place in next calendar year precisely,everyone was unanimous that fellowship should take place at Donna’s house over her Belgian waffles.Friends who had tasted her waffles before did great job convincing us, who had not ,that if you miss it,you will regret it for the rest of your life.So yes,some of us made sure to go to the planning meet, more so to eat waffles then talk about next year’s SS calendar.And yes,every bite of it was delicious, light and fluffy, just as we have been told by our friends.
I was thrilled to know that Donna has lots of loving memories of making this classic American breakfast,waffles, for her family and would love to share it with us as one of our mother’s day special.This is how it all began,in her own words.
In 1988 our family moved to Germany to be part of the DoDD family. We had to purchase new appliances as our US appliance didn’t work on the 220 v electricity. One of our purchases was a flower shaped waffle iron. We had decided to start eating a healthier and I found this recipe in an American Heart Association cookbook. What began as a venture in healthy eating became a family tradition. Every Saturday we would sit down to eat waffles with homemade strawberry and blueberry syrup and talk and enjoy the start of the day as family. Some times a few of the single soldiers in our church would stay the weekend with us to escape army life and they joined in on the tradition. When we returned to the states the tradition continued and we opened our home up many times for waffle breakfasts. When our daughter and son-in-la come to visit for a weekend we make waffles and I still make waffles most Saturday mornings.
1 cup Whole Wheat Pastry Flour
1 cup White Flour
1/4 cup Sugar
2 tsp of Baking Powder
1 tsp of Baking Soda
3 egg whites
1/4 cup of oil
2 cups of buttermilk
- In a small bowl mix the dry ingredients together.
- In a large bowl or a batter bowl whip the egg whites until they are soft peaks, add the oil and the buttermilk.
- Fold in the dry ingredients. Batter will have lumps. Be careful to not overmix or the waffles will be tough.
- Pour onto hot waffle iron and cook to the doneness desired.
- Enjoy with fresh fruit, real maple syrup and organic whipping cream.
- Today I try to avoid “white” foods so I leave out the sugar and use 2 cups of whole wheat pastry flour omitting the white flour.
- I also do not use the baking soda which reduces the sodium content some and I don’t see a difference.
- One thing I have found was the waffles are so much thicker when using buttermilk. In Germany we couldn’t also get it so I would use the substitute of milk and vinegar but the texture is not the same.
- Sometimes the recipe will make 8 and sometimes 10. Not sure why but count it as a bonus!
- It freezes very well.