Belgian Waffles
User Reviews
4.9
Belgian Waffles
Description
The Belgian Waffles recipe involves separating egg yolks and whites, then beating the whites to stiff peaks before folding them gently into a batter made from flour, baking powder, sugar, salt, milk, oil, egg yolks, and vanilla extract. This approach gives waffles a tender interior with a delicate crumb while creating a golden, slightly crisp outer crust once cooked in a preheated waffle iron. The method leverages chemical leavening and mechanical aeration for an improved texture.
Cooking on a hotter setting of the waffle iron enhances crispness and creates the characteristic waffle pocket texture that holds syrup and toppings well. Batter measurements allow adjusting the waffle size depending on the iron's capacity.
Serve waffles hot off the iron for best texture and flavor. They pair nicely with classic toppings such as butter, maple syrup, fresh berries, or whipped cream. These waffles also hold well if kept warm briefly but are best eaten fresh.
Starting with cold eggs simplifies separation, and using a three-bowl system for egg whites and yolks improves success when whipping the whites. Ensuring mixing bowls and beaters are clean and free from oils aids in achieving stable, stiff peaks. Preheating the waffle iron is key to crisp results, and adjusting iron settings gives control over the final texture.
Ingredients
- 2¼ cups all-purpose flour (270g)
- 4 teaspoons baking powder
- ¼ cup sugar (50g)
- ¾ teaspoon salt
- 2 cups milk (480ml)
- ½ cup neutral cooking oil vegetable or canola) (120ml, generic cooking oil
- 2 large egg separated
- 2 teaspoons vanilla extract
Instructions
- Preheat your waffle iron. If you can choose settings, I recommend doing darker for a crispier waffle.
- In a large bowl whisk together the flour, baking powder, sugar, and salt.
- In a medium bowl, whisk together the milk, oil, egg yolks, and vanilla together.
- In a separate mixing bowl, beat the egg whites on high speed until stiff peaks form.
- Stir the milk mixture into the flour mixture until almost combined, then fold in the egg whites until no streaks remain.
- Scoop about 1/3 cup of batter for each waffle into the hot iron. (This will depend on the size and settings of your waffle maker so feel free to experiment with amounts.) Cook according to the manufacturer's instructions. Serve hot with butter, syrup, berries, whipped cream, or your favorite toppings.
Notes
- Separate cold eggs from the refrigerator to reduce the chance of yolks breaking when separating.
- Use a three-bowl method when separating eggs to avoid yolk contaminating egg whites.
- Ensure mixing bowls and beaters are clean and oil-free before whipping egg whites to stiff peaks.
- Preheat the waffle iron fully and consider using a darker setting for crispier waffles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 73g | 24% |
| Protein | 14g | 28% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 944mg | 39% |
| Potassium | 297mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 333IU | 7% |
| Calcium | 410mg | 41% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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