My friend Millie from Eats by the Beach makes the best belgian waffles. She has the best recipes and you really need to check out her site for even more. But be warned, you’re going to be hungry during/after. I made these last weekend for my family and my kids LOVED them….so much so that they said themselves that they were the best waffles ever. So, there you have it- out of the mouths of babes.
First, sift together the flour, cornstarch, sugar, baking powder, and baking soda.
Next, separate your eggs.
Lightly beat the egg yolks with the milk, melted butter, and vanilla. Then stir the egg mixture into the flour mixture until just moistened.
Beat the egg whites until they form stiff peaks and fold into the batter.
Now you are ready to bake in your waffle iron.
To quote my favorite tv network personality, Ina Garten, “how easy is that?”
TIPS FOR THE BEST BELGIAN WAFFLES
Use all-purpose flour and cornstarch. The cornstarch will lighten the batter and give the waffle a silky texture. Whole wheat or gluten-free flours will change the texture of the waffle.
Allow the melted butter to cool before mixing it with the milk, eggs, and vanilla. The melted butter provides the buttery taste and that yummy, crispy exterior.
Whip the egg whites and carefully fold into the batter. This will make the waffles light and fluffy. Believe me, it is worth the effort. The Tastingtable.com has a great article on how to fold egg whites into batter.
Use melted butter to grease your waffle iron. Not only will it add to the buttery taste of the waffle, but it will help it to brown and crisp on the edges.
You can make the waffles in a traditional or Belgian waffle iron. The Belgian waffle will have the deep pockets and be thicker than the traditional iron.
1 ½ cups all purpose flour
½ cup cornstarch
3 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup sugar
½ teaspoon cinnamon
1 tablespoon vanilla extract
2 large eggs, separated
1 ½ cups whole milk
1 ¼ cups melted butter, divided
In a large bowl, sift together flour, cornstarch, baking powder, baking soda, sugar, and cinnamon.
In a small bowl with a fork, beat the egg yolks and whole milk together.
When the melted butter has cooled, stir into the milk mixture. Stir in the vanilla.
In a medium size bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the waffle batter. Be careful not to over mix the batter.
Preheat your waffle iron.
Pour enough batter into the waffle iron to almost spread to the sides. You will need some space for the waffle to spread while cooking.
Cook until golden brown and crispy.
Top the waffle with your favorite toppings.
QUICK NOTE: The waffles can be made in advance and kept warm in a 200 degree oven for up to 30 minutes. You can also wrap the waffles individually and freeze them. Thaw and warm in the oven at 350 degrees for 10 minutes.