Fluffy Belgian Waffles Recipe

About This Recipe

The difference between a mediocre waffle and a great one comes down to two things: resting the batter and whipping the egg whites separately. Folding whipped whites into the batter creates air pockets that expand in the hot waffle iron, giving you those impossibly light, almost hollow squares with deeply crispy edges. A touch of cornstarch in the batter keeps the outside shattering-crisp even as the inside stays soft.

Ingredients

Serves 4

• 250 gplain flour
• 2 tbspcornstarch
• 2 tspbaking powder
• 0.5 tspfine salt
• 1 tbspcaster sugar
• 2large eggs(separated)
• 350 mlwhole milk
• 80 mlmelted unsalted butter
• 1 tspvanilla extract
• maple syrup, berries, cream(to serve)

Instructions

1. 1

   Mix dry and wet separately

   Whisk flour, cornstarch, baking powder, salt and sugar in a large bowl. In a jug, mix egg yolks, milk, melted butter and vanilla.

2. 2

   Whip the egg whites

   Beat egg whites with a pinch of salt to stiff peaks — they should hold a firm shape when the beaters are lifted.

   Ensure your bowl is completely grease-free — any fat prevents the whites from whipping.

3. 3

   Combine and fold

   Pour the milk mixture into the flour mixture and stir until just combined (a few lumps are fine). Gently fold in the whipped egg whites in two additions, keeping as much air as possible.

4. 4

   Cook the waffles

   Preheat a waffle iron and grease lightly. Pour in enough batter to fill (following your iron's instructions). Cook until the steam stops and the waffles are golden brown and crispy, about 4–5 minutes.

Variations

• •

  Blueberry waffles: fold in 150g fresh blueberries just before cooking.

• •

  Savoury waffles: omit sugar and vanilla, add grated cheddar, chives and bacon bits — serve with fried chicken.

Storage

Cool completely and store in an airtight container for 2 days, or freeze for 2 months. Reheat in a toaster or 200°C oven for 5 minutes to restore crispiness.

Frequently Asked Questions