Crispy Belgian Waffles Recipe

Whip egg whites and set aside. Beat egg yolks until very light. Add vanilla, cardamom, and butter.

Combine flour, baking powder and salt. Add to creamed mixture along with milk; beat well.

Fold in egg whites.

Bake in heated Belgian waffle griddle, spooning about 1 cup batter on one side. Close. Bake about 1/2 minute. Turn over and continue baking until waffles are crisp and golden.

Preferably waffles should be served immediately. If not, keep hot in warm oven for up to 15 minutes.

Good served with: Fresh berries, whipped cream, ice cream or honey and syrups in variety.

Tips: If you do not have a Belgian waffle iron (it has a deeper grid than regular), you may use this batter in a regular waffle iron. Follow manu­facturer's directions for heating iron.