The best Belgian waffle recipe! How to make homemade waffles and freeze them for an easy breakfast on the go.
Author: Julie Clark
3 ½tspbaking powder
2large eggs separated
Combine flour sugar and baking powder into a medium bowl.
Using another bowl lightly beat egg yolks. Add milk, ricotta, butter and vanilla mixing well.
Stir wet ingredients into dry ingredients until well combined.
Beat the egg whites in another bowl till stiff peaks are formed then fold them into the batter.
Cook in a preheated waffle iron. Take waffles out before they brown. This should be about 4-8 min( depends on waffle iron). Taking them out before they brown ensures that they won’t overcook in the toaster. If you are eating them immediately allow to brown in waffle iron.
Place waffles on cookie sheet to cool. Once the waffles are cook, place them in a single layer on a cookie sheet lined with parchment paper. After the waffles have frozen, package them in Ziploc storage bags and freeze. Freezing them first individually will help the waffles not stick together.
When you are ready to serve the waffles, pop the frozen waffles into the toaster and let them cook until they are warmed through and lightly crisped.
**This recipe makes about 5 1/2 cups of batter. The exact yield depends on the size waffle maker you have. We have a waffle maker that makes 4" square waffles. This recipe made about 14 waffles. **The calories shown are based on the recipe making 14 waffles, with 1 serving being 1 waffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**