Belgian Waffles
User Reviews
4.7
Belgian Waffles
Description
The batter for Belgian Waffles is made by mixing dry ingredients including flour, cornstarch, baking powder, sugar, and salt. Egg whites are whipped to stiff peaks separately and folded into the batter with egg yolks, melted butter, milk, and vanilla to incorporate air, resulting in light and fluffy waffles. Cooking in a preheated, greased waffle iron produces waffles with a crisp exterior and a soft crumb inside.
These waffles are served immediately with typical toppings like maple syrup, fresh berries, or whipped cream. The recipe notes suggest using a Belgian waffle maker for best results, but a standard waffle iron is acceptable with some difference in texture and size. The recipe includes gluten-free and dairy-free substitutions such as gluten-free flour blends, almond milk, and dairy-free butter alternatives. Leftover waffles can be stored in the refrigerator for a few days or frozen for longer storage, using parchment paper layers to prevent sticking.
Egg-free alternatives can be employed with commercial egg replacers, though texture may differ slightly. The recipe's flexibility and detailed preparation guidance help accommodate various dietary requirements without compromising the distinct waffle characteristics.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 3 tablespoon sugar
- ½ teaspoon salt
- 2 large egg whites separated from yolks
- ½ cup butter unsalted, melted
- 2 cups milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron, spray with non stick cooking spray and set aside.
- To a large bowl add the flour, cornstarch, baking powder, sugar, salt and whisk until combined.
- In another bowl, add the egg whites and beat them with a hand mixer until stiff peaks form. Set aside.
- Add the egg yolks, melted butter, milk and vanilla extract to the bowl with the flour mix and mix until well combined. Fold in the egg whites with a spatula.
- Pour the batter onto your hot waffle iron and cook according to manufacturer's directions.
- Serve immediately with maple syrup, berries and whipped cream.
Notes
- You can make this recipe gluten-free by using a gluten-free all-purpose flour blend; ensure baking powder and other ingredients are gluten-free.
- For a dairy-free version, substitute milk with almond milk and butter with a dairy-free alternative.
- Egg replacers can replace eggs, though texture may be affected.
- Store leftover waffles in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months with parchment paper between waffles to prevent sticking.
- Belgian waffle makers produce the characteristic size and texture but a standard waffle iron can be used with differences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1waffle | |
| Calories | 307kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 83mg | 28% |
| Sodium | 194mg | 8% |
| Potassium | 279mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 521IU | 10% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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