How to make a waffle from scratch in Belgium

Waffles are a great way to get a quick meal and often a tasty one too.

Waffles and pasta dishes are usually made with a mix of waffle batter, cream and cheese, and the batter usually comes in a variety of flavours, depending on how much batter you choose to use.

The batter is a blend of the egg whites, milk and flour, and it’s usually a mixture of both.

This recipe is very easy and will make up to four waffles.

Ingredients for waffles 1 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1/8 teaspoon cinnamon 1 egg white, beaten 1/3 cup milk 1 cup white and brown sugar 1/1 cup milk, divided 1/5 cup butter 1 cup brown sugar, sifted 1 tablespoon vanilla extract, or other nutmeg extract (optional) 3 cups waffle flour 2 teaspoons butter or margarine 1/6 cup sugar or agave nectar (optional but preferred) 1 cup flour or cornstarch (optional, but preferred in this recipe) Directions In a medium saucepan, melt the flour over medium heat until a light golden colour.

Add the salt and baking powder and cook for 10 minutes.

Add a tablespoon of milk and whisk until the batter becomes foamy and thickened.

Add in the egg white and continue to whisk until smooth.

Add sugar, milk, and butter.

Stir the mixture into the flour until the mixture becomes stiff, but not sticky.

Add enough flour to form a ball of dough, about one-third the size of a tennis ball.

Cut the dough into 1cm pieces and place them in a bowl.

With the back of a spoon, roll the dough in the butter.

Cut in half lengthways and flatten each piece into a ball.

Repeat with the remaining dough.

Transfer the balls to a greased baking sheet and brush each with a little of the butter mixture.

Bake for 30 minutes or until golden brown and the tops are brown.

Allow to cool slightly.

Serve warm or at room temperature.

Notes The waffle can be stored in the fridge for up to a week or in the freezer for up a month.