Belgian Waffles

Belgian Waffles

I love a good, crispy, caramelized, light-as-air, Belgian waffle. They are pure heaven.

I’m not a fan of those thin, flat, soggy-with-syrup waffles that are ubiquitous to diners and breakfast joints throughout the United States.

And don’t even get me started on those baking mixes that promise they can make both a pancake AND a waffle batter.

No. No. No.  Pancakes and waffles are nothing like each other.

Please don’t make waffles with pancake batter, no matter what the package says.

Are we clear on that?  Good.

Belgium. Oh, how I love Belgium.

This tiny country, nestled between Germany, France and the Netherlands, has given the world many culinary treats.  Delectable beer.  Fine chocolates. Les frites. (Nope, “French” fries didn’t originate in France)

On the streets of Brussels, waffles are served hot off the press.

This popular food is typically served plain and occasionally with a dollop of freshly whipped cream and a smattering of berries.

Never with syrup.

Waffle batter should contain a decent amount of sugar.  Sugar helps caramelize and crisp up the outside, and imparts great flavor.  You really shouldn’t need to add a sickly sweet syrup.

If you are accustomed to using a mix, please note that making a true Belgian waffle will require a few extra steps.

It’s worth it.

Without further ado – here is my recipe

Belgian Waffles- serves 4

1 cup flour
2 tsp baking powder
¼ tsp salt
3 T sugar
¾ cup milk
2 eggs – whites and yolks separated
½ T Vanilla
½ stick of butter, melted (about 20 – 30 seconds in the microwave)

Preheat your waffle iron.

Using a fork, stir together the flour, baking powder, salt, and sugar in a large mixing bowl.

In a small bowl, using the same fork, whisk together the milk,  egg yolks, and vanilla. Pour over the dry ingredients and very gently stir together. Slowly pour in the melted butter, reserving about a tablespoon, and continue mixing very gently until combined.

In the bowl of your mixer (stand mixer or hand-held both work), beat the egg whites until stiff peaks form.

Slooooooowly fold the egg whites into the batter….you want to keep the batter nice and light.

Once your waffle iron is preheated, I like to use a pastry brush and coat the iron with a bit of the reserved butter between batches.

Scoop your batter into your waffle iron and cook as directed by your waffle maker’s directions

Remove and serve immediately!  They are delicious plain, or try one of these toppings:

  1. Freshly whipped cream and berries
  2. Berry compote
  3. Powdered sugar
  4. Jam

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