Recipes / Breakfast / Belgian Ingredients Servings
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Quantities for 6 servings
250 g plain flour 2 tbsp caster sugar 1 tbsp baking powder 1/2 tsp fine sea salt 3 large eggs, separated 400 ml whole milk, at room temperature 120 g unsalted butter, melted and cooled 2 tsp vanilla extract 2 tbsp cornflour Icing sugar, berries and maple syrup, to serve
This one is closer to chemistry: the quantities in the base are holding the texture together, so weigh them as written rather than going by eye. Flavourings are a different matter — citrus, spices, extracts, nuts and toppings are all yours to play with.
Method 1 Whisk the flour, cornflour, sugar, baking powder and salt together in a large bowl. The cornflour lowers the gluten and is a large part of why the shell stays crisp rather than going bready. 2 In a second bowl, whisk the egg yolks, milk, melted butter and vanilla. 3 Pour the wet into the dry and fold just until combined. Lumps are fine and desirable — overmixing develops gluten and makes tough, chewy waffles. 4 Whisk the egg whites to soft, floppy peaks in a clean bowl. Stiff peaks are too far here; they break up rather than folding in smoothly. 5 Fold the whites into the batter in three additions with a spatula, stopping while a few streaks of white remain. Every bit of air you knock out now is a pocket you don't get later. 6 Rest the batter for 10 minutes while the waffle iron heats fully. A cold or half-heated iron is the main cause of pale, soft waffles that stick. 7 Grease the iron lightly, pour in enough batter to cover about two-thirds of the surface, and close. Cook for 4–5 minutes, until the steam pouring out of the sides slows right down — that's a far more reliable signal than any timer. 8 Move the finished waffles straight onto a rack in a 120°C oven, never a stacked plate, so they stay crisp while you cook the rest. Tap a step to cross it off. Your place is saved on this device.
Cook’s notes Belgian irons have deeper pockets and need a slightly thicker batter than standard ones. If yours is shallow, this recipe still works but the texture is closer to an American waffle.
They freeze well. Reheat from frozen in a toaster and they crisp up almost like new.
How it should look Photos of the finished dish, so you know what you’re aiming for.
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