Description
This recipe provides detailed steps to create exceptionally light and airy Belgian waffles from scratch, surpassing the quality of commercial mixes.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, separated
- 1 3/4 cups milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the egg yolks, milk, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are acceptable.
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the batter in two additions, taking care not to deflate the air. This step creates the fluffiness.
- Preheat your Belgian waffle iron according to the manufacturer’s directions. Lightly grease the plates if necessary.
- Pour the batter onto the hot waffle iron, filling it according to your iron’s capacity for deep pockets.
- Cook until the waffle is golden brown and crisp, usually 4 to 6 minutes, depending on your iron.
- Remove the waffle and serve immediately, or keep warm in a single layer on a wire rack in a 200°F oven while you cook the remaining batter.
Notes
- For extra crispiness, brush the cooked waffle lightly with melted butter immediately after removing it from the iron.
- You can prepare the batter up to 1 hour ahead of time, but do not fold in the egg whites until just before cooking.
- If you prefer a slightly tangier flavor, substitute 1/4 cup of the milk with buttermilk.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: Belgian
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 10
- Cholesterol: 95