Belgian-Style Waffles

Equipment

Ingredients

• 250gAll-purpose flour(About 2 cups)
• 125gButter, melted(Slightly cooled)
• 100gSugar(About 1/2 cup)
• 3/4 tspVanilla bean paste(Or vanilla extract)
• 3Eggs, separated(Room temperature)
• 1 tspBaking powder
• 250mlMilk(About 1 cup, room temperature)
• PinchSalt

Instructions

1. 1. Whip Egg Whites

   Beat egg whites to stiff peaks using an electric mixer. Set aside.

   • Tip: Eggs separate easier when cold
   • Tip: Bowl must be clean and dry for best peaks

2. 2. Mix Wet Ingredients

   In a large bowl, mix melted butter, sugar, and vanilla bean paste. Beat in egg yolks until combined.

   • Tip: Butter should be warm but not hot
   • Tip: Mix until smooth and slightly pale

3. 3. Add Dry Ingredients

   Mix in flour, baking powder, and salt. Then gradually add milk, stirring until just combined. Batter may be slightly lumpy.

   • Tip: Don't overmix - lumps are okay
   • Tip: Batter should be pourable but thick

4. 4. Fold in Egg Whites

   Gently fold the whipped egg whites into the batter using a spatula. Work in thirds to keep the batter light and airy.

   • Tip: Fold gently to preserve air
   • Tip: Some white streaks are fine

5. 5. Cook Waffles

   Preheat and grease your waffle iron. Pour batter and cook until deep golden brown and crispy.

   • Tip: Don't open too early - let steam escape first
   • Tip: Waffles should release easily when done

Notes

• For extra crispy waffles, let them cool on a wire rack instead of stacking
• Batter can rest for 5 minutes before cooking if needed
• Leftover waffles freeze well - toast to reheat
• For a lighter texture, use cake flour instead of all-purpose