We love brupper. You know what brupper is don’t you? Breakast and supper combined, of course! 🙂
When I was a kid, and my mom worked on saturdays for a while, my dad would make us pancakes for breakfast… only different. He liked to try adding different mix-ins, like granola, fruit.. and other not so successful things. 🙂
These remind me of him, and are so much fun to make as a family.
My girls love “brupper” probably more than any other dinner. And these are by far our favorite waffles. I think it’s the cornstarch and rice krispies that help them stay so light and crispy. They hold well in an oven while you cook them all too, just put a wire rack over a cookie sheet in a warm oven.
These freeze amazingly well, sometimes I’ll even make a triple batch to stock up the freezer with some quick breakfasts.
LIGHT AND CRISPY BELGIUM WAFFLES
Makes about 8 (7 inch round) waffles
1 1/4 cups flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 eggs, separated
1 1/2 cups milk
1 tsp vanilla
1/2 cup vegetable oil
In a large bowl, stir together the flour, rice krispies, cornstarch, sugar, baking powder and soda, and salt.
In a medium bowl, whisk together the egg yolks, milk, vanilla, and oil.
In another medium bowl whisk the egg whites to soft peaks. Set aside.
Pour the milk mixture into the dry mixture and whisk to combine.
Add the beaten egg whites and whisk in just until combined.
For a 7 inch round waffle iron, use about 2/3 cup batter. Cook according to your iron’s instructions.
To freeze, I place in a single layer on a cookie sheet until frozen, then put in a freezer bag. You could also layer waxed paper between waffles and put in a bag or freezer container if you don’t have room to flash freeze.
To reheat, microwave briefly or heat in a 400 degree oven for about 5 minutes.
For Cookie Dough Waffles:
1/4 cup butter, room temp
2 T sugar
1/4 cup light brown sugar, packed
1/2 tsp vanilla
1 T milk or cream
1/4 tsp salt
1/2 cup flour
1/4 cup mini chocolate chips
Beat butter and sugars together in a large bowl until well combined and fluffy.
Add vanilla and milk, stir well. Add salt and flour, mixing well.
Stir in chocolate chips.
Pour waffle batter into iron, then immediately drop 4-6 spoons (I do about teaspoon size balls) into top of batter. Close iron, cook as usual.
Serve with chocolate whipped cream and extra mini chocolate chips, or butter and syrup is fine too.
Waffle recipe source: The Cook’s Country Cookbook
Cookie dough recipe source: The Cookie Dough Lover’s Cookbook by Lindsay Landis
Ingredients
For Waffles:
- 1 1/4 cups flour
- 1 cup Rice Krispies
- 3/4 cup cornstarch
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 eggs, separated
- 1 1/2 cups milk
- 1 tsp vanilla
- 1/2 cup vegetable oil
For Cookie Dough Waffles:
- 1/4 cup butter, room temp
- 2 T sugar
- 1/4 cup light brown sugar, packed
- 1/2 tsp vanilla
- 1 T milk or cream
- 1/4 tsp salt
- 1/2 cup flour
- 1/4 cup mini chocolate chips
Instructions
For regular waffles:
- In a large bowl, stir together the flour, rice krispies, cornstarch, sugar, baking powder and soda, and salt.
- In a medium bowl, whisk together the egg yolks, milk, vanilla, and oil.
- In another medium bowl whisk the egg whites to soft peaks. Set aside.
- Pour the milk mixture into the dry mixture and whisk to combine.
- Add the beaten egg whites and whisk in just until combined.
- For a 7 inch round waffle iron, use about 2/3 cup batter. Cook according to your iron's instructions.
To freeze, I place in a single layer on a cookie sheet until frozen, then put in a freezer bag. You could also layer waxed paper between waffles and put in a bag or freezer container if you don't have room to flash freeze.
To reheat, microwave briefly or heat in a 400 degree oven for about 5 minutes.
For Cookie Dough Waffles:
- Beat butter and sugars together in a large bowl until well combined and fluffy.
- Add vanilla and milk, stir well. Add salt and flour, mixing well.
- Stir in chocolate chips.
- Pour waffle batter into iron, then immediately drop 4-6 spoons (I do about teaspoon size balls) into top of batter. Close iron, cook as usual.
- Serve with chocolate whipped cream and extra mini chocolate chips, or butter and syrup is fine too.
