Cook and Scale
Belgian Waffles
4 servings · 30 min total
Crisp-shelled, cloud-soft waffles with deep pockets made for syrup, cream or berries. The whisked whites make all the difference.
Ingredients
- 250 g wheat flour
- 2 tbsp white sugar
- 1 tbsp baking powder
- 1 pinch salt
- 4 dl milk
- 2 egg
- 90 g butter
- 1 tsp vanilla extract
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the dry ingredients — Whisk the flour, sugar, baking powder and salt together in a large bowl.
- 2.
Blend the yolks into the batter — Separate the eggs. Whisk the yolks with the milk, melted butter and vanilla, then stir into the dry mix until smooth.
- 3.
Fold in whipped egg whites — Whip the egg whites to soft peaks and fold them gently into the batter to keep it airy.
- 4.
Cook the waffles until crisp — Heat a waffle iron and grease it lightly. Cook each waffle until crisp and deep golden, about 4 minutes. Serve straight away.