Belgian Waffles
Crisp on the outside and light and fluffy within, homemade Belgian waffles turn breakfast into an occasion. The deep pockets are made to cradle syrup, fruit, and a dusting of sugar. They are far better fresh than any frozen version.
- ⏱ 25 min
- 📊 medium
- 🍽 Family
Ingredients
- 250 g flour
- 350 ml milk
- 2 eggs, separated
- 80 g butter, melted
- 2 tsp baking powder
Instructions
- Whisk the flour, baking powder, sugar, and salt in a bowl.
- In another bowl, mix the milk, egg yolks, and melted butter.
- Combine the wet and dry ingredients into a smooth batter.
- Whip the egg whites to soft peaks and gently fold them into the batter.
- Heat and lightly grease the waffle iron.
- Pour in the batter and cook until deep golden and crisp, about 4 to 5 minutes, without opening too soon.
- Serve immediately with syrup, fruit, and a dusting of icing sugar.
💡 Chef's tip
Do not open the waffle iron too early, since waffles release on their own once the crust is set and steam slows; pulling early tears them.
Whipping the egg whites separately and folding them in at the end is what gives Belgian waffles their signature airy, cloud-light interior.
Nutrition (per serving)
- Calories: 360 kcal
- Protein: 10 g
- Carbs: 44 g
- Fat: 16 g
