Crispy Belgian Waffles
This recipe for Crispy Belgian Waffles turns out to be light, fluffy waffles with just the right crisp, and I like the taste that the buttermilk adds to keep them far from boring.
Course: Breakfast
Cuisine: Belgian
Keyword: Crispy Belgian Waffles, Belgian Waffles Recipe
Belgian Waffles Calories: 366 kcal
Ingredients
1 1/2 cups (213g) of all-purpose flour (and scoop then level to measure)
1/2 cup (70g) of cornstarch
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
1 1/2 cups of buttermilk
1/2 cup of milk
6 Tbsp of vegetable oil or canola oil
1/2 tsp of vanilla extract
2 large eggs, whites, and yolks separated
3 Tbsp of granulated sugar
Instructions:
– Preheat the oven to 200 degrees, and preheat the Belgian waffle iron (or standard waffle iron).
– Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a mixing bowl for around 20 seconds, make a well in the center of the mixture, then set aside.
– Whisk together the buttermilk, vegetable oil, milk, vanilla extract, and egg yolks in a separate mixing bowl until mixed.
– In a separate bowl, whip egg whites (make sure there is not a drop of yolk or they will never fluff up) until soft peaks form, then add sugar and whip until stiff glossy peaks form, using an electric hand mixer set at high speed.
– Pour buttermilk mixture into the well in the flour mixture when whisking and blend only until mixed (batter must be slightly lumpy), and fold into the egg white mixture.
– Cook the batter in the waffle iron according to the manufacturing instructions, transfer to the warm oven when each waffle is done, and then allow to rest until crisp.
– Serve warm with maple syrup and butter.
Start serving with sweetened whipped cream, fresh berries, and fresh fruit syrup, and brush the top of a waffle with melted butter for churro waffles (make sure to get in each square) and pour a generous amount of cinnamon sugar into a 9-inch pie dish, then dunk butter coated side in cinnamon-sugar mixture.
Author: Cooking Classy