These Belgian waffles recipe is the bomb-dot-com! They are light, fluffy and perfectly crispy on the outside. I’ve been experimenting with different ingredients for a while and so far got to this point. What a point I am at!
A little history of Belgian Waffles.
The original Belgian waffle was called Brussels waffle. Believe it or not, the name was changed because in the U.S. many people couldn’t figure out where Brussels was! Therefore, back in 1964 Brussels waffles were introduced in the U.S. as Belgian waffles by Maurice Vermersch. Also, the original recipe called for the usage of yeast as a leavening agent. These days baking powder is used as a substitute and works quite fine.
How do I fit in into waffle world?
Fast forward to this day, I am playing around with my own waffle recipe to fit my own desire. The desire to cook waffles which will not go soggy in a few minutes after they come out from the waffle maker. The desire to have a perfect balance between soft, fluffy, crispy and most importantly delicious. I believe that I have a winner and my family couldn’t agree more. I would love to get your feedback once you make this Belgian waffles recipe.
Ingredients:
- 1-1/2 cup milk
- 1 Tbsp white vinegar
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp vanilla sugar or 1 tsp vanilla extract
- 2 tsp lemon juice
- 2 eggs, yolks separated from whites
- 2 Tbsp melted butter
- 1/2 cup granulated sugar (or 1/4 cup granulated sugar and 1/4 cup brown sugar)
Directions:
Place the milk in a medium bowl. Add vinegar to the milk and set aside to let it sour a little.
In a small bowl mix flour, baking powder, baking soda, vanilla sugar, and granulated sugar. If you are using vanilla extract, you can add it to the wet ingredients.
Separate the egg yolks from the whites. Keep the whites in a separate small container and add the yolks and melted butter into the sour milk. Give the wet mixture a stir and slowly add dry ingredients into it. The batter is going to be somewhat thicker. Set aside until you whip the egg whites up.
Add lemon juice to the egg whites and whisk with a hand-held mixer. Whisk until soft peaks form and hold the foam can be held on the tip of the whisk without sliding. It should take about 2 minutes. Once egg whites are incorporated into the batter, lemon juice will help sugar crystalize and help the waffle develop a nice, crispy shell.
Slowly fold in egg whites into the batter. Make sure not to over-mix things. Pay attention to the consistency of the batter. It should flow nicely and have a slightly thinner consistency than a pancake batter.
Heat your waffle maker according to the manufacturer’s guidelines. If you know your waffle maker well, it shouldn’t be a problem to pinpoint which temperature works well for waffles.
Spray or brush a little oil on the waffle maker. Using a measuring cup which comes with your waffle maker, pour a little of the batter in the center of the waffle iron. The machine should beep when the waffle is ready. If you do not have a measuring cup which comes with the waffle maker, aim at adding around 1/4 cup full of the batter in the waffle iron.
Serve waffles with syrup, honey or a fruit syrup. My children love adding berries, whipped cream and dipping the waffle triangles in home-made fruit syrup.
NOTE:
I like to hold waffles a little longer than the beeper goes off to indicate the readiness. I noticed if I do so, my waffles stay crispy for much longer. That way I can actually cook all of my waffles and serve them all together without worrying that they will turn soft.
Another tip is to lay the waffles in a wire rack once they are done cooking. This will prevent the waffles from getting wet and soggy.
Belgian Waffles Recipe
Ingredients
- 1-1/2 cup milk
- 1 Tbsp white vinegar
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp vanilla sugar or 1 tsp vanilla extract
- 2 tsp lemon juice
- 2 eggs yolks separated from whites
- 2 Tbsp melted butter
- 1/2 cup granulated sugar or 1/4 cup granulated sugar and 1/4 cup brown sugar
Instructions
- Place the milk in a medium bowl. Add vinegar to the milk and set aside to let it sour a little.
- In a small bowl mix flour, baking powder, baking soda, vanilla sugar, and granulated sugar. If you are using vanilla extract, you can add it to the wet ingredients.
- Separate the egg yolks from the whites. Keep the whites in a separate small container and add the yolks and melted butter into the sour milk. Give the wet mixture a stir and slowly add dry ingredients into it. The batter is going to be somewhat thicker. Set aside until you whip the egg whites up.
- Add lemon juice to the egg whites and whisk with a hand-held mixer. Whisk until soft peaks form and hold the foam can be held on the tip of the whisk without sliding. It should take about 2 minutes.
- Slowly fold in egg whites into the batter. Make sure not to over-mix things.
- Heat your waffle maker according to the manufacturer’s guidelines. If you know your waffle maker well, it shouldn’t be a problem to pinpoint which temperature works well for waffles.
- Spray or brush a little oil on the waffle maker. Using a measuring cup which comes with your waffle maker, pour a little of the batter in the center of the waffle iron. The machine should beep when the waffle is ready. If you do not have a measuring cup which comes with the waffle maker, aim at adding around 1/4 cup full of the batter in the waffle iron.
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