Crispy and fluffy Belgian style waffles served with berries and freshly whipped cream.
The ultimate weekend brunch.
Start with the dry ingredients for the waffle batter.
Some all purpose flour, baking powder, salt and a little sugar to sweeten things up.
Measure out the flour, baking powder and salt, and sieve into a large mixing bowl.
Lastly add the sugar as the crystals are too large to fit through the sieve.
Belgian style waffles are traditionally made with a yeast batter as the rising agent.
This produces very light and fluffy waffles but you do need to give the yeast time to
develop.
More often than not these waffles are now made with baking powder instead, which means
they only take about a quarter of the time to make.
This recipe uses a tablespoon of baking powder which may seem like a lot but trust me, it
produces the best waffles.
Crispy on the outside and so light and fluffy on the inside.
If you would like the full recipe for these Belgian waffles it will be on my website as
well as the full measurements listed in the information box below.
Make sure to subscribe, I’ll have a few more delicious dessert recipes coming up soon
including Tiramisu, thank you to everyone who has suggested it!
Give the dry ingredients a quick mix through with a whisk so everything is evenly combined
and set to the side.
Along with baking powder as a rising agent for these waffles eggs are also used.
Seperate two medium sized free range eggs, placing the whites in a clean bowl and the
yolks in with the dry ingredients.
The yolks will get mixed in with the rest of the wet ingredients to form the waffle
batter, while the whites will get whipped to stiff peaks, and folded in later.
Whipping the egg whites incorporates so much air into the batter but this does mean an
extra step which takes time.
I think it’s well worth the effort for the perfect waffles - but if you’re in a rush,
or you simply want to make these waffles as simple as possible you can skip this step
and mix the eggs into the batter whole.
Set the egg whites to the side, we’ll whip those soon.
In the same bowl as the dry ingredients and egg yolks measure out 1/3 of a cup of a neutral
oil like vegetable or canola and pour it in.
You can substitute butter in place or use something like coconut oil if you would prefer.
I like to use oil, it’s easy to use, there is no need to melt it like butter and I find
it gives a better crunch to the waffles.
Add some vanilla for taste and about 2 cups of whole milk.
Again whole milk works best for these waffles but if you would like to substitute it for
skim or non-dairy you can too.
Use a whisk to mix the waffle batter together.
It will be quite runny and lumpy, this is perfectly ok just stop mixing as soon as you
no longer see any dry flour, over mixed waffles aren’t the best.
Set the waffles batter to the side while we whip up the egg whites.
This is easiest with a hand mixer but if you don’t have one you can do it by hand, it’ll
just quite a while longer.
Whip the whites until they double in volume and form stiff peaks - when you remove the
beaters for the bowl the egg whites should hold their shape- this should take about 2-3
minutes with a hand mixer or about 5 minutes if you are doing it by hand.
If you don’t have the patients to whisk by hand for 5 minutes just get them to the
stage of being very frothy, it’ll still work perfectly.
Let me know in the comments what your favourite thing to have for brunch is, weather its what
you love to make at home or go out on the weekend and get.
Eggs Benedict is always my go to with perfectly poached eggs, but pancakes are also a good
choice.
Gently fold the whipped egg whites into the waffle batter with a wooden spoon.
The batter will become a lot thicker and have a very light and fluffy texture with the amount
of air that is being incorporated, exactly what you want for the best waffles.
This should make around 5 or 6 waffles so if you are cooking for less it’s pretty
easy to just halve the recipe.
Although these waffles keep so well in freezer, they’re great to have on hand when you want
something easy without having to do much cooking.
Heat up your waffle iron, preferably a Belgian waffle iron with a large grid pattern like
the one I am using.
These waffles are pretty good at not sticking with the oil they contain but you can still
spray the waffle iron with non-stick or brush it with a little melted butter.
Scoop out some waffle batter pour it into the centre of the waffle iron.
Close the lid and flip if your waffle iron can and leave to cook for about 5-10 minutes.
I can’t tell you exactly what measurement to put into the waffle iron, mine takes about
3/4 of a cup for the perfect waffle but your waffle iron may take a bit more or a little
less.
Have a play around with the amounts, start with about half a cup and you’ll soon work
out how much you need.
I’m using a cup measurement but not filling it the whole amount.
This works out to make about 5 or 6 waffles but yours may make a few more or a little
less.
Check the waffle half way through, after about 4 to 5 minutes.
You’ll know it’s cooked when it has an even brown colour and is crispy to the touch.Remove
the waffle from the iron with some tongs and set to the side while you continue to make
the remaining waffles.
The waffles are best served straight out of the iron, while they are still hot and crispy.
If you would rather serve them all at once heat your oven to about 180 celsius or 350
Fahrenheit and place the waffles on a single layer on a cooling rack.
Leave them in the oven while you continue cooking and they’ll stay extra crunchy and
perfect until you are ready to serve.
These waffles make the perfect weekend brunch when you have more time to cook.
I’m serving my waffles with freshly whipped cream, berries, a dusting of icing sugar and
some maple syrup.
They go with just about anything, banana, bacon, yoghurt, or for dessert chocolate and
ice cream.
Let me know what your favourite toppings for waffles are, I would love to see a picture
if you make these for brunch!
Thank you for watching and I will see you in my next video.