Belgian Waffles

For me, Belgian Waffles and French Toast have been in a lifelong competition for most loved breakfast bread. Whenever I am craving something sweet that’s accompanied with syrup, 90% of the time I will have one of the two. These waffles are much lighter, less dense than your average Belgian Waffle.

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About these light & fluffy Belgian Waffles

You will need to set aside a bit of time to make these, they require some extra TLC and attention to detail but the result is divine!!

As with most dishes that require regular milk, I opt out and use almond milk whether that be unsweetened for savory dishes or plain for sweet dishes. Anyway, back to the waffles….although the process for making these is a bit tedious, I find it’s absolutely worth it in the end. I topped mine with one of the recipes I use for fruit dip and strawberries!

Attention to detail is key

KEEP IN MIND WHEN MAKING THESE: they are much more delicate than a waffle mix. Folding in the egg whites is a key step here as it attributes to the fluffiness and overall texture of these unique waffles. As for mix-ins, I would be careful adding fruit, just make sure they are patted dry and are free of excess water. Extra spices, nuts, chocolate or butterscotch chips, etc. would all work well for this recipe...add what your heart desires!!

Enjoy!!!

Belgian Waffles

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• Author: Handy Chef
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

These waffles are much lighter, less dense than your average Belgian Waffle. As with most dishes that require regular milk, I opt out and use almond milk whether that be unsweetened for savory dishes or plain for sweet dishes.

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Ingredients

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2 cups cake flour

2 teaspoons baking powder

½  teaspoon salt

4 large eggs, separated

2 tablespoons sugar

½  teaspoon vanilla extract

4 tablespoons unsalted butter, melted

2 cups milk (I use almond milk)

non-stick cooking spray

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Instructions

1. Using an electric mixer, whip the egg whites until they reach soft peaks form.
2. In a separate bowl, combine egg yolks, and sugar. Whisk until yolks are pale yellow in color. Add vanilla and stir.
3. Slowly add melted butter, use the tempering method for this step then slowly whisk in milk, set aside.
4. Prepare dry ingredients in another bowl. Slowly add egg mixture to dry ingredients and stir until everything is incorporated but not for too long.
5. Gently Fold in egg whites.

6. Transfer batter to waffle iron and cook until waffles are golden brown.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

More Breakfast Breads!!