Belgian Waffles

Name: Belgian Waffles
Total time: 30 min
Yield: 8–10 waffles
Ingredients: 3 pcs Eggs; 300 ml Milk; 100 g Butter; 250 g Wheat flour; 60 g Sugar; 2 tsp Baking powder; 0.5 tsp Salt; 1 tsp Vanilla; 1 tsp Lemon juice

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

Milk300 ml

Butter(melted)100 g

Wheat flour250 g

Sugar60 g

Baking powder2 tsp

Salt0.5 tsp

Vanilla1 tsp

Lemon juice1 tsp

Instructions

Batter

Whisk the yolks with the milk, melted butter and vanilla.

In a separate bowl, mix the flour, sugar, baking powder and salt. Pour in the wet mixture and stir — the batter will be thick.

Whip the whites to soft peaks — not stiff, this matters.

Add the lemon juice to the batter and stir.

Fold in the whites gently with a spatula — not with a mixer.

Cooking

Heat the waffle iron well. Spoon in the batter and cook for 4–5 minutes until golden — do not open it early.

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.

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