A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Copycat Glynn House Inn Belgian Waffles
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- #88070
Belgian waffles are what breakfast dreams are made of. This Belgian batter makes use of folded-in, whipped egg whites for fluffy waffles that just beg to be topped with fresh berries and whipped cream.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons confectioners' sugar, plus more for sprinkling
1 tablespoon vegetable oil
2 cups milk
3 eggs, separated
2 teaspoons vanilla extract
1 pinch salt
fruit of your choice
whipped cream
directions
Preheat and grease a Belgian waffle iron as directed by the manufacturer. This can also be made in a regular waffle iron.
Combine the flour, baking powder, confectioners' sugar, oil, milk, egg yolks, vanilla, and salt in a bowl and mix until just combined.
In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the waffle batter until just barely mixed.
Pour 1/2 cup of the waffle batter onto the hot waffle iron. Close the lid and cook for 2 minutes or until browned. Remove the waffle and keep warm. Repeat with the remaining waffle batter.
Serve the waffles immediately, sprinkled with powdered sugar and topped with fruit and whipped cream, as desired.
Recipe Source: Glynn House Inn, Ashland, NH
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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