Sugar-Free Belgian Waffles

I really like this recipe - it's versatile. The waffles are fluffy with a slightly salty (almost neutral) taste. So you can either complement them with sweet soft cottage cheese and fruits, or serve them with soft cheese, ham, and olives, for example. It's very delicious and filling, and in my opinion, perfect for breakfasts.

Butter

3.5 oz

Eggs

3 pcs

Vanilla

Flour

2.4 cups

Baking powder

1.5 tsp

Salt

1/2 tsp

Milk

8.5 fl oz

To make fluffy Belgian waffles, separate the eggs into whites and yolks. Set aside the yolks and beat the whites until stiff peaks form. It's very convenient to beat the whites in a narrow and tall container (it's faster). I used a glass and a blender whisk. The beaten whites should not pour out of the container when flipped.

In a separate container, combine the yolks, milk, and melted butter and mix until smooth.

In another container, combine all the dry ingredients: flour, baking powder, vanilla (I used powdered vanilla), salt. Mix well. If you have liquid vanilla concentrate, add it to the liquid ingredients. Pour the liquid ingredients into the dry ingredients and mix until smooth.

Lastly, gently fold in the beaten egg whites, in portions, into the batter to maintain the airiness of the batter.

Preheat the waffle iron and bake the waffles for about 4-5 minutes, until golden brown. I used about 3 tablespoons of batter for each waffle, but it depends on the size of your waffle iron and the baking time may vary based on its power, so adjust accordingly.

I got seven and a half beautiful, fluffy, intact (without holes) waffles.

I served half of them with soft sweet cottage cheese, fruit, and honey. And for the rest, I made a savory version with soft cottage cheese, ham, olives, added a few drops of balsamic sauce and arugula. The savory version was my favorite.

(4/5)