Belgian Waffles

Name: Belgian Waffles
Total time: 30 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 2 large eggs, separated; 1 3/4 cups whole milk; 1/2 cup unsalted butter, melted and slightly cooled; 1 teaspoon pure vanilla extract; Nonstick spray, for the iron

Deep-pocketed waffles that are shatteringly crisp on the outside and light and airy within, perfect for catching syrup and melted butter.

30 minutes

Serves 4

Breakfast

Contains common allergens

Egg Dairy Wheat

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Instructions

7 steps

1
Preheat a Belgian waffle iron and whisk together the flour, sugar, baking powder, and salt in a large bowl.

2
In a separate bowl, whisk the egg yolks with the milk, melted butter, and vanilla until smooth.
3
Using a hand mixer, beat the egg whites in a clean bowl to soft, glossy peaks, about 2 minutes.
4
Pour the wet mixture into the dry ingredients and stir just until barely combined with a few lumps remaining, then gently fold in the beaten whites in two additions to keep the batter airy.
5
Lightly coat the hot iron with nonstick spray, ladle in enough batter to nearly fill each section, and close the lid.
6
Cook for 4 to 5 minutes, until steam slows dramatically and the waffles are deep golden and crisp; resist opening the iron early or they will tear.
7
Serve immediately or hold in a single layer on a rack in a 200°F oven to keep them crisp.

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