Heavenly Belgian Waffles



4 to 8



1-3/4 cup all-purpose flour
1 tbsp. baking powder
2 tbsp. malted-milk powder
2 egg yolks
1-3/4 cup milk
1/2 cup cooking oil or
melted shortening
2 egg whites
Ice cream

Fruit-pecan sauce

4 sm. ripe bananas
Lemon juice
1 pint strawberries, fresh, or
unsweetened frozen, thawed
2/3 cup brown sugar
1/3 cup butter or
2 tbsp. rum or
orange juice
1/2 cup 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 until blended but still slightly lumpy.

In a small mixer bowl beat egg whites until 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.

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 until the mixture melts, stirring occasionally. Add the bananas and strawberries; cook, uncovered, until bananas are heated through, turning once. Stir in rum or orange juice, then the pecans.

Serve waffles topped with ice cream and warm fruit-pecan sauce.

Author's Comments

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

Belgian waffles are a mainstay at Midwest brunches.

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