Photo: Classic Belgian Waffles Recipe
Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- 2 cups milk
- non-stick cooking spray
Directions
Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.
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By Chef PennyPoo62
St. Louis, Missouri
on May 04, 2013
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I didn't have cake flour so I used all-purpose flour and they were great.
By audrey_lynn
on April 11, 2013
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Yes this recipe does require a few dirty dishes and a little time, but in my book... It's well worth it! YUMMY! They are so light and fluffy! We make these almost every Saturday!
By ReeRee411
Troy, NY
on April 07, 2013
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I ditched my old square waffle iron for a beautiful professional Belgian waffle maker the night of the annual cousins birthday sleepover. The kids, ranging ages 6-12, and the 2 exhausted adults, proclaimed these waffles a huge hit! They were light, crispy, and flavorful. We added toppings of raspberries, bananas, chocolate chips, Vermont maple syrup and whipped cream. As a variation, I may try these with buttermilk next time. Regardless of the dairy product, I will warm it a bit before adding to the butter to avoid the solids that formed.
I'm left curious about all the negative reviews. Not the folks that are yeast snobs, I get it...you have romanticized the original. I'm talking about those that say these waffles were runny, soggy or tasteless. They must have had prep mistakes. There are a handful of steps in which precision is necessary (eg, separate bowls, whipping, folding, but no rocket science. If I can do it after staying up until 1am with the sleepover monsters, so can you!
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