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Belgian waffles
TahiraJaved

Belgian Waffle Recipe

This Belgian Waffle Recipe uses whipped egg whites and a touch of cornstarch to make airy, crisp waffles with tender centers and deep pockets for toppings. Folding the whites in gently keeps the batter light, and holding the finished waffles on a wire rack in a low oven keeps them crisp until everyone is at the table. The batter takes about 15 minutes to make, and the waffles freeze well for quick breakfasts later.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 People
Course: Breakfast
Cuisine: Belgian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Waffles:
  • 1 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs separated, at room temperature
  • 1 3/4 cups whole milk at room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 1/2 tsp vanilla extract
  • Cooking spray or melted butter for the waffle iron
For Serving:
  • Fresh strawberries or blueberries
  • Whipped cream
  • Warm maple syrup
  • Powdered sugar

Equipment

  • 1 Belgian waffle iron makes thick waffles with deep pockets
  • 1 Mixing bowls one for the batter and one for the whites
  • 1 Hand mixer or whisk whips the egg whites to stiff peaks
  • 1 Wire rack and baking sheet keeps cooked waffles crisp in a low oven
  • 1 Rubber spatula folds in the egg whites without deflating them

Method
 

  1. Preheat the waffle iron and set the oven to 200°F with a wire rack.
  2. Whisk flour, cornstarch, sugar, baking powder, and salt.
  3. Whisk yolks, milk, melted butter, and vanilla; stir into the dry mixture just until combined.
  4. Whip egg whites to stiff peaks and fold into the batter in two additions.
  5. Cook about 3/4 cup batter per waffle for 4 to 5 minutes until deep golden and the steam slows.
  6. Keep finished waffles in a single layer on the wire rack in the oven.
  7. Serve with fruit, whipped cream, and maple syrup.
    8. Fold the whipped egg whites in gently; stirring deflates the air that makes these waffles light and crisp.

Notes

  • Do not overmix the batter; a few small lumps are fine.
  • Wait until the steam slows to a trickle before opening the iron.
  • Never stack hot waffles; steam makes them soggy.
  • A fully preheated, well greased iron prevents sticking and gives a crisp crust.
STORAGE: Refrigerate up to 3 days or freeze up to 2 months; reheat in a toaster or oven.
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