Cinnamon Vanilla Belgian Waffles

When I want a special breakfast, I make waffles. No one ever complains when you make waffles for breakfast. Or if you  make waffles for lunch or dinner, for that matter.

The response is even better when you make Belgian waffles. At least that has been my experience.  My theory is, that because Belgian waffles are bigger, people love them even more.

These waffles are light and rich at the same time.

Belgian waffles can be used as a dessert, too. For dessert, just top them with ice cream, chocolate sauce or whipped cream – or all three.

You can even freeze any extras. Oh, who are we kidding? There aren’t going to be leftovers. But if there were, you could freeze them.

Cinnamon-Vanilla Belgian Waffles

2 c. all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 t. cinnamon
2 eggs, separated
1-1/2 cups half and half- or milk
1 cup butter, melted
2 t. vanilla extract

Sliced fresh strawberries, powdered sugar or syrup

In a bowl, combine dry ingredients. 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, powdered sugar or syrup. Yield: 10 waffles (about 4-1/2 inches).