Classic Belgian Waffles
There are a couple of ways to make waffles. You can use the store-bought waffle mix where you simple add oil and water or you can go the extra mile and make a waffle batter out of scratch. This recipe definitely took more time than using the store-bought waffle mix but the extra effort was completely worth it. It called for cake flour instead of all-purpose flour and included the addition of egg whites, which made a noticeable difference and created a very light waffle with such a wonderful texture. I’m excited to make some variations to this recipe, like adding cinnamon and maybe even some chocolate chips. Mmmmm.
Classic Belgian Waffles (adapted from Emeril Lagasse):
Yields 2 servings
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup milk
- Non-stick cooking spray
Preheat the waffle iron.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In a second bowl, beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned into a pale yellow.
Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.
Combine the egg-milk mixture with the flour mixture and whisk just until blended. (Do not overmix.)
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until soft peaks form, about 1 minute.
Using a rubber spatula, gently fold the egg whites into the waffle batter. (Do not overmix.)
Coat waffle iron with non-stick cooking spray and pour enough batter to just cover the waffle grid. Close and cook until golden brown, about 2 minutes.