[Foodie] Breakfast Belgium Waffles


A very belated Merry Christmas and Happy 2014 :)) Christmas is the most joyous time of the year, not because of the lights, the songs, or even the gifts, but because Christmas is the day that our dear Savior, Jesus Christ, was born! Let us not forget that Jesus is THE reason for the season, showing the greatest act of humility by coming in form of man so that he could live and die on our behalf. Thank you, thank you, thank you Jesus for being the true light and the true gift of Christmas!

“And the angel said to them, ‘Fear not, for b ehold, I bring you good news of great joy that will be for all the people. For unto you is born this day in the city of David a Savior, who is Christ the Lord.'” Luke 2:10-11

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Now, onto the waffles :))

For the last two years, I have been going on non-stop about wanting a waffle iron for Christmas and this year… I FINALLY GOT ONE!!

Oh happy day.

I couldn’t contain my excitement!


A huge thank you to my sister Angela for majorly surprising me with this very thoughtful gift :))

And so, this of course calls for a waffle making party. I can assure you that this gift doesn’t only make my belly happy, but the boyfriend, the apartment mates, and the fam were all excited to reap the benefits as well hehehe. I decided to kick it off with the basics – a classic, melt-in-your-mouth, breakfast Belgium waffle – and from there starting adding all sorts of nonsense to it to kick it up a notch.


This recipe is fairly straight-forward. 1) Gather all your ingredients. 2) Mix the dry. 3) Mix the wet. 4) Beat the egg whites to oblivion. 5) Marry everything together. 6) Add in your specialties of choice. 7) Pour that bad boy into the waffle iron. 8) Prepare your belly to have some goooood eats.  [Skip to the bottom for a full recipe & directions.]

* * * * Only real notes are on the eggs whites and the additions. * * * *

Egg whites are quite delicate and must be treated with care. After you’ve separated your egg white and yolk (which can be a challenge itself) you’ll want to beat your egg whites until you get soft peaks – where the egg whites hold their shape when you lift up your whisk. Hard to believe this gloopy goodness transforms into fluffy goodness but keep at it until your egg whites are firm (I scoop some up and if it jiggles on my spatula instead of shlooping over, you’re good) and then gently mix it into your batter at the end.

This is a great time to have a boyfriend to whip those eggs into shape for ya. Plus they’re always trying to put those muscles God gave em’ to good use so why not let them? Just a warning, boys –  cookin’ ain’t for the weak. I was lucky enough to have everyone try their hand at beating the egg whites, making the process a lot more fun 🙂 But honestly…you can just use a hand mixer.


Still, this made for a jolly good time and bonding over the weakness of our forearms [minus Matthew…sigh….]


Additions makes everything tastier. With your additions, you’ll want to mix them into your batter instead of dropping them in on the waffle iron. You can get real fancy with it and split up the batter so that everyone can make their own customized waffles! We sure did. We tried:

  • Extra cinnamon-y waffles
  • Chocolate Chip waffles
  • Nutella waffles
  • Very Berry waffles.

Don’t recommend the berry ones too much. The water content from the fruit makes it soggy but definitely top your waffles with LOTS of berries and syrup and whipped cream.

Eating them was better than making them, and it was a blessing to share the dinner table with such great friends. After exchanging stories and laughs from 2013, I am extremely thankful for just how far God has brought me in this last year alone and cannot wait to see all the things he has planned for next year! And, also incredibly thankful that he gave someone the idea to make waffle irons.

Breakfast for dinner or breakfast for breakfast, I hope you have as much fun & eating these as I did! Happy eating!


Very Best Breakfast Belgium Waffles

Adapted from Buns In My Oven


  • Three-Fourth Cup of Flour
  • One-Fourth Cup of Cornstarch
  • Half Teaspoon of Salt
  • Half Teaspoon of Ground Cinnamon
  • One-Eighth Teaspoon of Ground Nutmeg
  • Half Teaspoon of Baking Powder
  • One-Fourth Teaspoon  of Baking Soda
  • Three-Fourth Cup of Buttermilk
  • One-Fourth Cup of Milk
  • Five Tablespoons of Vegetable Oil
  • One Large Egg, Separated
  • One Tablespoon Sugar
  • Half Teaspoon of Vanilla Extract


  1. Get that waffle iron nice and hot.
  2. Mix together all your dry ingredients – flour, cornstarch, salt, ground cinnamon, nutmeg, baking soda, baking powder.
  3. Mix together all your wet ingredients – buttermilk, milk and vegetable oil.
  4. Separate your egg and mix ONLY the egg yolk into your wet ingredients.
  5. In a different bowl, whip up your egg whites to soft peaks and then gently sprinkle in your sugar (like fairy dust) and continue to whip your eggs until you have firm peaks. Whip in the vanilla extract.
  6. Add your milk mixture to the dry mixture and whisk until it’s just combined. Be careful not to overmix!
  7. Gently fold the egg whites into your batter until it’s just combined.
  8. ** At this time, mix in any additions you prefer to your batter (chocolate chips, nutella, etc.)
  9. Scoop your batter into your waffle iron (amount varies per waffle iron) and patiently wait until waffle is a lovely golden brown.
  10. Load up the waffle with fresh fruits, butter, syrup, whipped cream or any other toppings that tickle your fancy and try to squeeze in an instagram picture before it disappears into your belly!
  11. If you do not plan to eat it immediately, place the waffles on a baking sheet (do not stack) and put them in the oven at 200F to keep them warm and crisp.

[Note] Because of the egg whites in this batter, you wanna use it all up at once instead of storing it up – but they’re so delicious, it shouldn’t be a problem 🙂


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