We had invited friends for brunch at noon. Come 12:15, Izzy was restless and looking for eats. I told him his friends would be arriving shortly. He did not want to eat without them and he was sad because he was hungry. They arrived just in time and suddenly, his hunger was forgotten for a few minutes. Eventually, he and his friend T. made their way to the table.
Izzy and his friend T., feasted upon Belgian waffles (I tweaked the recipe yet again) and fruit salad. Waffles make good finger food although Izzy preferred to use his fingers for the fruit and his fork for the waffles. They both cleaned their plates!
Belgian Buttermilk Waffles ( Inspired by Epicurious)
1 and 1/2 cups all-purpose flour
1/4 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups well-shaken buttermilk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
2 large eggs, separated, egg whites whipped to soft peaks
1 teaspoon vanilla extract
Vegetable oil for waffle iron
Put oven rack in middle position and put a large metal cooling rack directly on it.
Preheat oven to 250°F and preheat waffle iron.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, melted butter, egg yolks and vanilla extract in another bowl, then whisk into flour mixture until just combined. Fold in egg whites.
Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below).
Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
Makes 8 squares, depending upon size of waffle-iron.