Belgian Waffles
Whipped egg whites = maximum lift
◷30 min
Whipped egg whites give these the most lift. Crisp outside, tender inside — and they freeze well.
Ingredients
◎4 servings
Eggs(separated)3 pcs
Whole milk300 ml
Butter(melted)100 g
Wheat flour250 g
Sugar60 g
Baking powder2 tsp
Salt0.5 tsp
Vanilla1 tsp
Lemon juice1 tsp
Instructions
Batter
1
Whisk the yolks with the milk, melted butter and vanilla.
2
In a separate bowl, mix the flour, sugar, baking powder and salt. Pour in the wet mixture and stir — the batter will be thick.
3
Whip the whites to soft peaks — not stiff, this matters.
4
Add the lemon juice to the batter and stir.
5
Fold in the whites gently with a spatula — not with a mixer.
Cooking
1
Heat the waffle iron well. Spoon in the batter and cook for 4–5 minutes until golden — do not open it early.
2
Move to a rack.
Key points
Do not overmix the batter
They turn out dense
The whites are the whole trick
Without them there is no wow lift
Do not open the iron early
They collapse
Let the waffles dry out a little
They crisp up
Freezing and reheating
Freeze for up to 2–3 months
Cool completely. Freeze in a single layer, then transfer to a bag, container or vacuum pack.
Reheating
Toaster, oven or air fryer — they come back crisp outside and soft inside.