Free recipe
Belgian Waffles
Built around flour and sugar -- the method starts by whisking the flour.
Crisp-edged, custardy-centered waffles built for a slow weekend morning. Here it's built on flour, sugar and baking powder -- a medium, breakfast recipe that starts by whisking the flour, and is ready in roughly 50 minutes.
Worth the 50 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around flour, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 cups flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 eggs, separated
- 1 3/4 cups milk
- 1/2 cup melted butter
- 1 tsp vanilla
- Fresh berries and maple syrup to serve
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Whisk the flour, sugar, baking powder, and salt in a large bowl.
In another bowl, whisk the egg yolks, milk, melted butter, and vanilla.
In a clean bowl, beat the egg whites until they hold soft peaks - this is the trick to light, fluffy waffles.
Stir the wet mixture into the dry until just combined, then gently fold in the beaten egg whites so the batter stays airy.
Heat your waffle iron and brush it lightly with butter or oil.
Pour in enough batter to fill the iron and cook until deeply golden and crisp, about 4-5 minutes (do not open too early).
Keep the waffles warm and crisp on a rack in a low oven while you cook the rest.
Serve with fresh berries and maple syrup.
The step worth not rushing: Stir the wet mixture into the dry until just combined, then gently fold in the beaten egg whites so the batter stays airy.
