Belgian Waffles
It's the classic combination of yeast and whipped egg whites, which creates an exceptionally light and fluffy waffle unlike any other. They provide the perfect canvas for all your favorite toppings, whether you're hosting a weekend brunch with fresh berries and syrup or serving them for dessert with a dollop of whipped cream. Best of all, this recipe makes a generous batch, ensuring there's plenty for everyone (and they freeze beautifully!).
Ingredients
- 4 eggs separated
- 0.25 tsp salt
- ½ cup sugar (100 g)
- 3 tsp vanilla sugar or 1 tsp vanilla extract
- ⅔ cup melted butter (150 g)
- 1½ cups milk (3.5 dl)
- 1½ cups water (3.5 dl)
- 2 tbsp fresh yeast (25 g)
- 4 cups wheat flour (500 g)
- 1 tbsp oil or melted butter for the waffle iron
Instructions
Make the base batter
- In a large bowl, whisk together: 4 egg yolks, 0.25 tsp salt,100 g (½ cup) sugar, 3 tsp vanilla sugar (or 1 tsp vanilla extract)
- Stir in: 150 g (⅔ cup) melted butter, 3.5 dl (1½ cups) milk
Activate the yeast
- Dissolve 25 g (0.9 oz / 2 tbsp) fresh yeast in a little lukewarm water (about 2 tbsp).
- Stir into the batter along with the rest of the: 3.5 dl (1½ cups) water
Add the flour
- Gradually whisk in: 500 g (4 cups) wheat flour
- Mix until the batter is smooth and lump-free. Cover and let rise for 1 hour at room temperature.
Fold in egg whites
- Beat the 4 egg whites until stiff peaks form. Gently fold them into the batter using a spatula.
Cook the waffles
- Preheat your waffle iron. Brush with: 1 tbsp neutral oil or melted butter
- Fry the waffles until golden brown. Keep finished waffles warm in the oven at 125 °C (255 °F) while you cook the rest.