Crispy and golden on the outside; light and fluffy on the inside… you will love making authentic Belgian waffles for breakfast every chance you get. Or save them for special occasions and impress your guests with an incredible breakfast!
WAFFLES
A popular breakfast or brunch option right up there with our super Fluffy Pancakes and Croissant French Toast Bake, Belgian waffles are a versatile household favourite the entire family gets excited for. Have them in the morning, early lunch or as a breakfast-for-dinner option! Cut into them and watch as the melted butter and syrup oozes out of those perfect syrupy pockets. Who needs breakfast cafes when you can make fresh, fluffy Belgian waffles in the comfort of your own home?!
BELGIAN WAFFLES
Belgian waffles are reputed and loved for their airy and fluffy consistency, while regular waffles can often be too thin, dense, soft or soggy. The secret ingredient we use is a touch of cornstarch (or cornflour), making our waffles crispy on the outside, while beaten egg whites folded into the waffle batter makes them light as a feather on the inside. These ingredients make for the perfect Belgian waffle batter!
WHAT’S THE DIFFERENCE BETWEEN BELGIAN WAFFLES AND REGULAR WAFFLES?
It all comes down to the waffle batter. Traditionally, Belgian waffle batter includes yeast as a leavening agent to make the waffles thick and fluffy, however, recipes substituting yeast for baking powder have recently become the more popular option. This could be as a result of baking powder being more readily available in a regular household kitchen. The other clear difference is that Belgian waffles are cooked in waffle irons with deeper grids, creating bigger and deeper pockets to catch syrup, cream and other sweet toppings. We’ve broken down our recipe for Belgian waffles into easy to follow steps to guarantee you get the best results.
HOW TO MAKE BELGIAN WAFFLES
You’re going to need three bowls:
FIRST BOWL: Whisk together dry ingredients. SECOND BOWL: Separate egg whites into bowl two. THIRD BOWL: place egg yolks into bowl three. Mix all of your wet ingredients together with the yolks in bowl two, (not including the egg whites). Beat your egg whites in bowl three until stiff peaks form. Use a spatula to gently fold your egg whites into the waffle batter.
It’s ok if the batter has some lumps; it’s important not to over-mix.
HOW TO COOK BELGIAN WAFFLES
Preheat your waffle iron and get it nice and hot before starting (refer to your user manual). We found that lightly greasing your waffle iron with nonstick cooking oil spray is more effective than butter or oil. Do not use olive oil as we have found it gets tacky and sticky half way through cooking. Not ideal. We normally pour ⅔ cup – ¾ cup of waffle batter into a hot waffle iron and cook according to manufacturer’s directions. Keep in mind that this batter fluffs up A LOT while cooking.
CRISPY WAFFLE TRICK AFTER COOKING
Transferring them to a plate straight after cooking can result in your waffles going soft as the steam gets trapped underneath them. For this reason, we place waffles on cooling racks for a couple of minutes before serving to keep them nice and crisp!
WHAT TO SERVE WITH BELGIAN WAFFLES
Serve Belgian waffles with powdered sugar, maple syrup, honey, Fruit Salad, ice cream, whipped cream, Nutella, fruit conserves, or whatever your heart desires! The options are limitless. Our Belgian waffles make the perfect, hearty breakfast on their own! Having said that, you can totally serve them alongside some savoury dishes like Cream Cheese Scrambled Eggs, bacon, sausage, baked beans, or even Steak!
MORE WAFFLE RECIPES
Dark Chocolate Cake Waffles Red Velvet Marble Waffles Coconut Cream Pie Waffles … Read More
