It’s maple time and Belgian waffles are a popular treat.  This Foodie Friday version uses beaten egg whites to give that perfect crisp crust with the moist, fluffy inside that often eludes the commercial mixes.

Kathy Whyte/ WNBF News
Belgian Waffles with Maple (Prep. time about 10 minutes. Makes four, 7” waffles)
2 C. all purpose flour
4 tsp. baking powder
Pinch salt
¼ C. granulated sugar
2 Tb. Maple syrup
2 eggs, separated
¼ C. vegetable oil
2 C. milk (or less to make the batter the consistency a little thinner than cake batter)
1 tsp. vanilla
1 tsp. cinnamon
New York State (or Northern Tier of Pennsylvania) maple syrup or fruit and butter to top.
Mix together dry ingredients.  Begin heating waffle iron as per manufacturer’s instructions (mine does not require oiling) and set oven or toaster oven to low or warm.  While the iron is heating, beat egg whites into soft peaks.  Whisk the egg yolks, oil, milk, vanilla, 2 Tb. Maple syrup and cinnamon together.  Gently fold the egg whites into the batter.  It’s okay if there are some lumps of egg whites visible. Do not over-mix or whisk the egg whites into the batter.  Allow batter to sit about 2 minutes.  Ladle batter into hot waffle iron (about ¾ to 1 cup portions).  Close lid and bake about 3 minutes.  Remove hot waffle to a warm oven or toaster oven to hold until all the waffles are done and ready to serve. Top waffles as desired with butter, fresh New York State maple syrup, cinnamon sugar, fruit, whipped cream, chocolate syrup, ice cream… whatever makes you happy!
*Note: Unlike most bread-stuff, waffles reheat just fine in the microwave without getting tough. Just micro. for 20-30 seconds and they're good to go again!