This cookbook survived my childhood.
This edition is about 10 years older than I am.
That's right:
F'cking historical dough is sticking to every page.
I love these visual and touchable memories almost more than I love random pictures from the oldies.
{And oh boy, how I love those}
I love how you open the cookbook and the smell and texture of your childhood comes back:
How you licked the pot.
How you got to stir the batter.
How your mom yelled when you dropped the spatula on her cookbook.
{I guess she didn't like messy cookbooks as much as I do}
How the smell of waffles filled your entire Sunday morning.
These waffles aren't really the authentic Liège-kind of waffle.
Neither are they originally from Brussels.
But as they originate from an authentic Belgian (must have) cookbook and are made by an authentic Belgian girl, I'm pretty sure I could call them Belgian Waffles without anyone suing me.
Neither are they originally from Brussels.
But as they originate from an authentic Belgian (must have) cookbook and are made by an authentic Belgian girl, I'm pretty sure I could call them Belgian Waffles without anyone suing me.
At least; that's what I hope.
If you want to give them the original {boring} name you could call them Sugar Waffles.
Go ahead.
Authentic Belgian {Sugar} Waffles
The recipe doesn't say how much waffles it makes. I guess it depends on your waffle iron. My mom baked a gazzilion waffles with these amounts. But no bigs; they're pretty much made to store away for a long time.
source: ons kookboek - de boerenbond375 g granulated sugar
4 large eggs; separated
3 TBSP vanilla sugar
{or 3 more tbsp granulated sugar & 1 tsp vanilla extract}
1 TBSP baking powder
one: preheat the waffle iron according to the manufacturer's instructions.
two: melt the butter in a large pan.
three: meanwhile; beat the egg whites with an electric mixer until soft peaks form
{1 minute should do the trick}. Set aside.
four: whisk together the sugar {and vanilla} with the butter.
five: add the flour, baking powder en egg yolks.
six: using a spatula; gently fold the egg whites into the batter.Try not to overmix the batter! It’s ok if a few lumps remain in the batter.
seven: cook according to your waffle machine instructions.
eight: enjoy
music to pair with: Love like birds - Heavy heart
4 comments:
I use the same cookbook
It probably even has the same kinda smell to it
'cause the pages are as greasy
and the waffles are as yummy
as yours.
I <3 sugar waffles from den boerenbond.
I've been wanting to try these waffles! Preferably with ice cream sandwiched in the middle! Yours look great. :)
I ever taste belgian waffle before, and they were delicious, crunchy in the outside but has soft texture, yours looks incredible tempting, just like belgian waffle I ever taste before
cheers
@ Lien; Haha, I guess it's a national thing.
@ Megan; that idea sounds completely bonkers. Love it!
@ Note etc; thanks! altough they're probably not the same kind (texture), they're certainly as yummms.
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