quote:

Originally posted by V-Tail:
Google says, "Belgian waffles are thicker and often larger than regular waffles because they are made with a waffle iron that has deeper grids. The Belgian waffle batter is also made a little differently than regular waffles, often with a leavening agent or egg whites (as used in this recipe) to make the batter light and fluffy."

I have always used the 'basic' waffle recipe from the 1964 edition of The Joy of Cooking, page 216-217:

1.75 cups cake (or AP) flour, sifted before measuring, then resifted with
2 teaspoons double-acting baking powder
0.5 teaspoons salt
1 tablespoon sugar

3 egg yolks, beaten well, mixed with
2-7 tablespoons oil or melted butter
1.5 cups milk

Mix the liquid ingredients into the dry. Combine with a few strokes.

3 egg whites, beaten until stiff and folded into the batter.

Bake your waffles. These are great with a capful of almond extract and a handful if sliced almonds mixed in the batter.

The buttermilk, sour cream and bacon-corn meal waffle recipes are all great, too.

Breakfast is the most important meal of the day- (and with bacon goodness).

If I’m making Belgian waffles, I want the Liege style which is a dough vs. a batter and uses pearl sugar in it. See a good recipe here.

I guess I’ll go get another one of the Cuisinart like I have for standard waffles.

We have a Cuisnart Classic and it is non-Belgian waffles.