betty's egg free "belgian" waffles

a recipe by
Betty Bramanis
Sydney

Light and fluffy on the inside and crunchy on the outside. These are rich and delicious and my family loves them! Great for those with egg allergies or when you've run out of eggs. Please only use butter for a rich and fluffy waffle. Margarine doesn't work well in this recipe in my personal opinion. You don't make them everyday - so enjoy them when you do.

serves 5 - 7
prep time 25 Min
cook time 5 Min
method Griddle

Ingredients For betty's egg free "belgian" waffles

  • 3 c
    flour (all purpose/plain)
  • 1/2 c
    sugar
  • 1 1/2 tsp
    baking soda
  • 4 tsp
    baking powder
  • 3 c
    buttermilk (or take away 2 tb of milk and replace with 2 tb of vinegar and leave for 10 minutes)
  • 6 Tbsp
    melted salted butter - not margarine
  • 2 tsp
    vanilla or maple extract
  • 1/2 tsp
    cinnamon - the secret ingredient

How To Make betty's egg free "belgian" waffles

  • 1
    Mix all the dry ingredients in a large bowl and whisk to blend and add in some air.
  • 2
    Add in the remaining ingredients and stir through with a wooden spoon not the whisk (don't over mix) and rest for 10 - 20 minutes. Air bubbles will cover the top.
  • 3
    Pre-heat and butter your waffle maker. Laddle or spoon batter into you maker and cook as per the cooking directions by the maker. (Mine has a green light which switches off when the waffles are cooked)
  • 4
    Serve hot with your favourite toppings - I like sweet strawberries in syrup, maple syrup and chantilly cream.
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