Quick "Belgian" Waffles
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There's a lot of different ways to make waffles, believe it or not, but what they all have in common is that the best of them are made with a fairly thick batter. I hesitate to call these true Belgian waffles, as it seems the original recipe implies a yeast-raised waffle, and these are leavened with egg whites and baking powder, but they're meant to be made in a Belgian waffle maker, so feel free to call them that if you wish. 

Serve with whatever it is you like putting on waffles -- I prefer just butter and maple syrup (the real thing, thankyouverymuch), but whipped cream and fruit would be more Belgian, and certainly very good. I don't know if this will work very well in a regular waffle iron; it has quite a bit of puff to it and it may overflow.

3 tbsp/1.5 oz (40g) butter, melted
1 1/2 c flour
1 1/2 tsp baking powder
pinch of salt
2 tbsp sugar
1 1/2 c/350 mL milk
2 eggs, separated

Preheat Belgian waffle iron. Whip egg whites (using a whisk or an electric mixer) until they form stiff peaks. Meanwhile, combine flour, baking powder, salt, and sugar and mix until fully combined; do the same with the egg yolks and the milk. Add yolks and milk to flour mixture and stir until just combined; fold in egg whites and butter. Pour batter into waffle iron and cook according to manufacturer's directions.