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Belgian Waffles
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Belgian waffles should be crisp on the outside and light inside, with deep pockets for syrup. Whipping the egg whites separately is what makes them fluffy. This makes about six waffles.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, separated
- 1 3/4 cups milk
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
Directions
- Heat the waffle iron. Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk the egg yolks, milk, melted butter, and vanilla, then stir into the dry ingredients.
- Beat the egg whites to soft peaks and gently fold them into the batter.
- Pour batter onto the hot iron and cook until golden and crisp, about 4 to 5 minutes.
- Serve right away, or hold on a rack in a 200F oven to keep crisp.
Tips and variations
- Folding in whipped whites is the difference between fluffy and flat waffles.
- Do not stack hot waffles. Use a rack so they stay crisp.
- Let the iron fully preheat for the crispest outside.
- Freeze extras and reheat in a toaster.
Common questions
- What makes Belgian waffles fluffy
- Whipped egg whites folded into the batter add air and lift.
- Why are my waffles soggy
- They were stacked and steamed. Cool them on a rack instead.
- Can I freeze waffles
- Yes. Freeze flat and reheat in a toaster straight from frozen.
- What is the difference from regular waffles
- Belgian waffles are thicker with deeper pockets and a lighter batter.
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