Belgian Waffles

0 4
in American, Breakfast

Rating

Ingredients

270g All Purpose Flour
4 tsp Baking Powder
50g Sugar
3/4 tsp Salt
480ml Milk
120ml Vegetable Oil
2 Large Eggs - Separated
2 tsp Vanilla Extract

Instructions

1.In a large bowl whisk together the flour, baking powder, sugar, and salt.
2.In a medium bowl, whisk together the milk, oil, egg yolks, and vanilla together.
3.In a separate mixing bowl, beat the egg whites on high speed until stiff peaks form.
4.Stir the milk mixture into the flour mixture until almost combined, then fold in the egg whites until no streaks remain.
5.Scoop about 1/3 cup of batter for each waffle into the hot iron. Serve hot with butter, syrup, berries, whipped cream, or your favorite toppings.

Notes:

Start with cold eggs. Separate the eggs while cold from the fridge so the egg yolks are less likely to break. Additionally, I recommend using a 3-bowl system — 1 bowl for your freshly separated egg white, 1 bowl for the yolks, and 1 bowl to pour the whites into. That way, if a yolk breaks into one white, it doesn’t ruin the whole batch!

Use a clean mixing bowl. Make sure your equipment is squeaky clean before whipping the egg whites to lofty clouds. Any lingering oils from previous baking adventures will prevent them from setting into stiff peaks. If you’re not sure, I suggest running a cotton ball dipped in lemon juice on your beaters and bowl to clean them.

Preheat the waffle iron. A crispy waffle is created in part from the batter, but most importantly from the hot iron. Turn it on before you start mixing up your batter so it’s nice and hot when you’re ready to start cooking. If you can choose settings on your Belgian waffle maker, I recommend opting for a darker setting to achieve a crispier waffle.

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