BELGIUM WAFFLES With Cream Soda (Homemade)
By Gloria Pitzer, as seen in… The Copycat Cookbook (Secret RecipesTM, St. Clair, MI; April 1988, p. 105).
No matter where you order these, they are an exceptional restaurant treat. However, the little American Café, located once in Salt Lake City, seemed to have the best, according to our readers who listen to my radio visits with Bob Lee, over KSL-Radio.
The powdered waffle mix, to which the cook might just add eggs and water, contains malt; which is, perhaps, the secret ingredient. The mix is prepared by a Michigan company but we couldn’t get the formula, so here is a good come-close version.
INGREDIENTS:
2/3 cup carbonated Cream Soda (*see my homemade version)
2 TB malted milk powder
1/3 cup lemon juice
1 egg
2/3 cup Bisquick
2/3 cup self-rising flour
INSTRUCTIONS:
With wire whisk in 1½-qt mixing bowl, combine the first 4 ingredients. Switch to sturdy mixing spoon to work in the Bisquick and self-rising flour. Let batter stand at room temperature 10 minutes before using.
Stir it down and add only enough of the Cream Soda(*) at that time to give it a pouring consistency, if too thick to pour. (Should be about the same consistency as buttermilk!) Prepare waffles on a greased, hot Belgium Waffle Iron, per manufacturer’s directions. Makes 6 Belgium Waffles.
(*) If Cream Soda is not available to you, make your own from my recipe…
See also…
