Sunbeam Waffles Recipes

TRUE BELGIAN WAFFLES

True Belgian Waffles image

It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. -Rose Delemeester, St. Charles, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 10 waffles (about 4-1/2 inches).

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup

Steps:

In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

Nutrition Facts : Calories 696 calories, Fat 41g fat (25g saturated fat), Cholesterol 193mg cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (34g sugars, Fiber 1g fiber), Protein 10g protein.

SUNBEAM WAFFLES

Sunbeam Waffles image

I bought a working 1950's Sunbeam Waffle Iron (80 square inches of waffle!) at an estate sale, and found the original insert with the recipe online. The addition of vanilla makes these waffles perfect.

Provided by chow n groove

Categories Breakfast

Time 25m

Yield 12 Eggo-sized waffles, 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups sifted flour
4 teaspoons double-acting baking powder
1 teaspoon salt
2 teaspoons sugar
2/3 cup butter, melted
2 cups milk
4 eggs, separated
1 teaspoon vanilla

Steps:

Beat egg whites until stiff, and set aside.
Beat egg yolks for one minute; add milk and vanilla, and beat for one minute longer.
Add sifted dry ingredients, and beat only until mixed. Pour in cooled, melted butter until throughly blended.
Fold in egg whites.
Pour 14 oz. of batter in center of grids.
Cook until golden brown.

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