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Belgian Waffles

By Ken

Mar 19

Whenever we make Belgian Waffles, this is our go-to recipe for a moist and fluffy waffle.

Ingredients

  • 2 14 cups
    2 14 cups
    532 ml*
    all-purpose flour
  • 1 tsp
    1 tsp
    1 tsp
    baking soda
  • 1 tsp
    1 tsp
    1 tsp
    baking powder
  • 12 tsp
    12 tsp
    12 tsp
    salt
  • 14 cup
    14 cup
    59 ml*
    butter
  • 14 cup
    14 cup
    59 ml*
    light brown sugar
  • 3
    3
    3
    egg yolks
  • 2 cups
    2 cups
    473 ml*
    buttermilk
  • 3
    3
    3
    egg whites
  1. Preheat waffle iron.
  2. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.
  3. In a large bowl, cream butter and brown sugar until light and fluffy.
    Creamed Butter and Brown Sugar

    Creamed Butter and Brown Sugar

  4. Beat egg yolks into the butter and brown sugar mix.
    Butter, Brown Sugar and Egg Yolks

    Butter, Brown Sugar and Egg Yolks

  5. Blend in flour mixture alternately with buttermilk, about 1/3 at a time.
    Waffle Mixture

    Waffle Batter

  6. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.
  7. Fold 1/3 of the whites into the batter.
    Folding in egg whites

    Folding in egg whites

  8. Gently fold in remaining until no streaks remain.
    Waffle batter is ready

    Waffle batter is ready

  9. Ladle the batter on a preheated waffle iron. Cook the waffles until golden and crisp. On our iron it takes 3 minutes and 30 seconds.

Serve with fresh berries and whip cream.

Don’t spray or brush oil directly onto your waffle iron! The non-stick surface on modern waffle irons releases the waffle nicely. We just wipe ours down after use with a damp cloth and have not had sticking problems. This will help keep it clean and working well for years to come.

To avoid scratching the surface of the waffle iron, I use a wooden spatula to get a corner started and the rest lifts easily away.

If you do find the waffles sticking more than you’d like, try increasing the amount of butter in the recipe slightly.

 

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