Belgian Waffles
- Level: Easy
- Yield: 6 waffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 71
- Dietary Fiber
- 1
- Sugar
- 29
- Protein
- 11
- Cholesterol
- 102
- Sodium
- 503
- Total: 50 min
- Active: 50 min
Ingredients
3 large eggs, separated and at room temperature
1 teaspoon vanilla extract
1 cup buttermilk
1 cup whole milk
1/2 cup vegetable oil, plus additional for greasing
1/2 cup sugar
2 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
4 teaspoons baking powder
Nonstick cooking spray, optional
Softened butter, for serving
Maple syrup, for serving
Directions
Special equipment:
a waffle iron- Heat a waffle iron while you prepare the batter. Preheat the oven to 250 degrees F. Fit a sheet pan with a wire rack and set aside.
- In a medium bowl, add the egg yolks, vanilla and buttermilk together until smooth. Add the whole milk and oil and whisk until combined. Set aside.
- In a large mixing bowl, add the egg whites and beat with an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and continue beating until stiff peaks form. Set aside.
- In a separate large mixing bowl, stir together the flour, salt and baking powder. Add the milk mixture to the dry ingredients and stir just until combined. It is okay if some small lumps remain. Add a third of the beaten egg whites to the batter and beat until smooth. Add the remaining egg whites in two additions, folding into the batter until just incorporated. It’s okay to have some white streaks; do not overmix.
- Lightly brush or spray the top and bottom of the waffle iron with oil if necessary. Add about 1/2 cup batter to the hot waffle iron and cook until golden and crisp. Transfer the waffles as done to the sheet pan in a single layer and keep warm in the oven while you make the remaining waffles. Let the waffle iron reheat before making another waffle. Repeat until all the batter is used up.
Cook’s Note
Waffle making tips: Separate the yolks from the whites; Whipping the whites separately creates waffles with light and airy interiors. Incorporating the egg whites in thirds helps to prevent deflation of the whites while folding them into the batter. Gently mix when combining the wet and dry ingredients. Overmixing will develop the gluten in the flour and result in a tough waffle. Resist the urge to peek: Once the steam from the waffle iron dissipates, it is a good indication that the waffle is finished cooking. When making waffles, set your oven to 250 degrees F and place finished waffles on a baking rack, in a single layer, to keep warm in the oven. This will keep them crispy. Avoid stacking waffles, which can cause sogginess.