Belgian Waffles
Light, crispy-on-the-outside, fluffy-on-the-inside waffles made with a yeast-leavened batter and folded whipped egg whites. The deep pockets are made for pooling maple syrup, fresh berries, and whipped cream. Plan ahead: the batter rests 30 minutes before cooking.
Ingredients
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 2 tbsp granulated sugar
- 1/2 tsp kosher salt
- 1.5 cups whole milk, warmed to 110°F
- 6 tbsp unsalted butter, melted and cooled
- 4 large eggs, separated
- 1 tsp pure vanilla extract
- as needed nonstick cooking spray
Instructions
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1
In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 2 tbsp granulated sugar, and 1/2 tsp kosher salt.
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2
Add the 1.5 cups warmed to 110°F whole milk, 6 tbsp melted and cooled unsalted butter, 4 separated large eggs yolks, and 1 tsp pure vanilla extract to the dry ingredients. Whisk until smooth. Cover and rest at room temperature for 30 minutes until the batter puffs slightly.
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3
In a clean bowl, beat the egg whites with a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
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4
Using a rubber spatula, gently fold the whipped egg whites into the yeast batter in two additions, taking care not to deflate them.
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5
Preheat your waffle iron and lightly coat the plates with nonstick cooking spray.
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6
Pour about 3/4 cup of batter onto the hot waffle iron. Close the lid and cook until deep golden and crispy, about 4-5 minutes. Resist opening the lid early.
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7
Transfer finished waffles to a wire rack in a 200°F oven to keep warm. Do not stack waffles.
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8
Serve with maple syrup, fresh berries, and whipped cream.