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BELGIAN WAFFLE

Sift 2 cups sifted cake flour with 2 teaspoons double-action baking powder and 1/2 teaspoon salt. Beat 3 egg yolks (reserve egg whites for use later in recipe)  until they are light and lemon colored and combine them thoroughly with 1 1/4 cups milk and 4 to 6 tablespoons melted butter.

Add the liquid to the flour, beating briskly.

Beat 3 egg whites until they are stiff but not dry and fold them into the mixture.

Pour the batter from a pitcher or a ladle onto a preheated waffle iron, filling the iron only two thirds full, and let it spread until the whole iron is covered.

Close the iron and leave closed until the waffle stops steaming and is well puffed and golden brown.

Lift the waffle from iron with a fork.






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