Crispy and fluffy Belgian-style waffles served with berries and freshly whipped cream. The ultimate weekend brunch. This recipe uses a tablespoon of baking powder which may seem like a lot but trust me, it produces the best waffles. Crispy on the outside and so light and fluffy on the inside. The waffles are best served straight out of the iron, while they are still hot and crispy. This belgian waffle recipe is very easy to make at .
Waffles are a conventional breakfast and brunch staple which have come to be so popular because of their amazing crispy golden exterior with deep pockets for holding syrup and butter! My own family might have those waffles each single weekend, and in fact, from time to time I rise up early on a weekday morning because I’m craving them! Everyone is aware of and loves getting waffles at their favourite breakfast restaurants, and they’re definitely just as easy to make at domestic! Want more waffles all the time like we do? Try out these Blueberry Waffles
Belgian waffles are just like conventional waffles, besides that they have got deeper pockets because of being made in a Belgian Waffle Maker. Belgian waffles are also very light and ethereal internal. Traditionally this turned into because of them being made with yeast. Generally today they’re made with baking powder, like in my recipe. In order to hold the waffles mild, we beat the egg whites separately from the yolks, then, fold them into the batter at the stop.
Because of the predominant texture difference, you can not use pancake batter to make these waffles!
In the photograph underneath you can see how simple it’s far to make your Belgian waffle batter. First, you’ll whisk collectively your dry ingredients.
How to serve belgian waffles
We like to serve our Belgian waffles with powdered sugar, syrup, sliced fruit, and sometimes whipped cream for topping! These waffles make a hearty breakfast on their personal, but, they’re also first rate with savory aspects like scrambled eggs, breakfast sausage, or your preferred bacon!
EQUIPMENT FOR THIS RECIPE
- Mixing Bowl
- Hand Mixer
- Waffle Maker
BELGIAN WAFFLE RECIPE
- 250g | 2 Cups Flour
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
- 2 Tablespoons Sugar
- 2 Eggs, separated
- 80ml | ⅓ Cup Oil
- 500ml | 2 Cups Milk
- 1 Teaspoon Vanilla
How to make Belgian Waffle
Step 1. Start with the dry ingredients for the waffle batter. Some all-purpose flour, baking powder, salt, and a little sugar to sweeten things up. Measure out the flour, baking powder, and salt, and sieve into a large mixing bowl. Lastly, add the sugar as the crystals are too large to fit through the sieve.
Step 2. Give the dry ingredients a quick mix through with a whisk so everything is evenly combined and set to the side. Along with baking powder as a raising agent for these waffles, eggs are also used. Separate two medium-sized free-range eggs, placing the whites in a clean bowl and the yolks in with the dry ingredients.
Step 3. In the same bowl as the dry ingredients and egg yolks measure out 1/3 of a cup of neutral oil like vegetable or canola and pour it in. Add some vanilla for taste and about 2 cups of whole milk. Use a whisk to mix the waffle batter together. Set the waffles batter to the side while you whip up the egg whites.
Step 4. Whip the whites until they double in volume and form stiff peaks – when you remove the beaters for the bowl the egg whites should hold their shape- this should take about 2-3 minutes with a hand mixer or about 5 minutes if you are doing it by hand.
Step 5. Gently fold the whipped egg whites into the waffle batter with a wooden spoon. Heat up your waffle iron, preferably a Belgian waffle iron with a large grid pattern. Scoop out some waffle batter pour it into the center of the waffle iron.
Step 6. Close the lid and flip if your waffle iron can and leave to cook for about 5-10 minutes. Have a play around with the amounts, start with about half a cup and you’ll soon work out how much you need. Check the waffle halfway through, after about 4 to 5 minutes. You’ll know it’s cooked when it has an even brown color and is crispy to the touch.
Step.7 Remove the waffle from the iron with some tongs and set it to the side while you continue to make the remaining waffles. Serve the waffles with fresh whipped cream, berries, a dusting of icing sugar, and some maple syrup.
What makes these Belgian Waffles?
If we’re talking about traditional back Belgian Waffles they were made by using yeast to just rise the butter, but as time went they start making baking powder. Nowadays Belgian Waffle refers to the waffle iron, the waffles are cooked and round with deep pockets, and also with fluffy batter.
Can I freeze these waffles and reheat them later?
Yes, you can! Wrap them up tight and place them in the freezer. To reheat use the same waffle iron or a toaster works great too!
Can I use pancake mix to make these waffles?
To make these waffles you’ll need to follow the recipe but if you have pancake mix you can, of course, cook it in a waffle iron. It won’t be as light and fluffy as these waffles but it’ll still make a delicious breakfast!
These waffles are best served straight out of the waffle iron. To keep them crispy, place the waffles in a single layer on a cooling rack and into a 180c|350f oven until you are ready to serve.
- Sieve the dry ingredients into a large-sized mixing bowl. Mix with a whisk so everything is evenly combined.
- Separate the two eggs, placing the yolks into the bowl with the dry ingredients and the whites into a clean bowl.
- Measure out the oil, vanilla, and milk and pour into the bowl with the dry ingredients. Give this a mix with a whisk until there is no longer any dry flour.
- Use a hand mixer or a whisk to whip the egg whites to stiff peaks. Fold the egg whites into the batter until well combined.
- Heat waffle iron and spray with oil or brush on some melted butter.
- Measure out around ¾ of a cup of batter and pour into the waffle iron. Leave to cook for 5-10 minutes until browned and crispy.
- Serve with berries, whipped cream, and maple syrup.