Recipe · Contains egg
Belgian Waffles at Home
Belgian waffle recipe for waffles that are crisp outside, airy inside. A yeast-free batter with whipped egg whites, made in a waffle maker in 50 minutes.
A good Belgian waffle is crisp and golden on the outside, with deep pockets and a light, airy inside. This recipe gets you there without yeast or an overnight wait: baking powder gives the lift, and egg whites whipped to firm peaks and folded in at the end keep the inside fluffy. You will need a waffle maker, ideally a round Belgian-style one with deep grids.
Two more things make the difference. The batter has a generous amount of melted butter, which crisps the outside against the hot plates, and a spoon of cornflour that helps the crust stay crisp after it leaves the machine. After that it is patience: keep the lid closed until the steam almost stops. Serve the waffles straight away with maple syrup and fruit, or top them cafe-style with chocolate sauce and a scoop of ice cream.
Belgian Waffles at Home
You'll need
Belgian (deep-pocket) waffle maker · 2 large mixing bowls · Whisk · Electric hand beater (or a balloon whisk) · Silicone spatula · Pastry brush · Wire rack
Ingredients
For the batter
For the egg whites
For the waffle maker and serving
Method
- Preheat the waffle maker. Plug in the waffle maker and let it heat fully while you make the batter, which usually takes 5 to 10 minutes. If it has a temperature dial, set it to medium-high.
- Mix the dry ingredients. In a large bowl, whisk the maida, cornflour, 2 tbsp sugar, baking powder and salt until evenly combined.
- Mix the wet ingredients. Separate the eggs, putting the whites into a clean, completely dry bowl. Whisk the yolks with the milk and vanilla, then whisk in the melted butter in a thin stream.
- Make a thick batter. Pour the wet mix into the dry and stir with a whisk or spatula just until no dry flour remains. The batter will be thick and slightly lumpy, which is right. If it is too stiff to stir easily, add 2 to 3 tbsp more milk.
- Whip the egg whites. Beat the egg whites with an electric beater on medium-high until foamy, then add 1 tbsp sugar and keep beating until they form firm, glossy peaks that hold their shape when you lift the beater, about 2 to 3 minutes (5 to 8 minutes by hand). Any trace of yolk or grease in the bowl will stop them whipping.
- Fold in the whites. Stir one big spoonful of the whites into the batter to loosen it. Add the rest in two batches and fold gently with a spatula, cutting down through the middle and turning the batter over, until no large white streaks remain. A few small puffs of white are fine.
- Grease and fill the waffle maker. Brush the hot plates lightly with oil or melted butter; even non-stick plates need this for the first waffle. Pour about 3/4 cup (180 ml) of batter into the centre of an 18 cm round Belgian waffle maker and spread it to about 2 cm from the edge. Use less for a smaller or shallower machine.
- Cook without opening. Close the lid and cook for 4 to 5 minutes. Do not open it in the first 3 minutes, or the waffle will split. It is ready when steam has almost stopped coming out of the sides and the waffle is deep golden brown. Many ready lights come on before the crust is fully crisp, so trust the steam and colour.
- Cool on a rack, then serve. Lift the waffle out with a wooden or silicone tool (metal scratches the coating) and set it on a wire rack for a minute so the steam escapes and the crust stays crisp. Do not stack hot waffles. Repeat with the remaining batter and serve warm.
Tips for getting it right
- Fold in the egg whites just before cooking. The batter slowly loses air as it sits, so whip the whites only once the waffle maker is hot and ready.
- Keep waffles crisp by cooling them in a single layer on a wire rack. A plate or a stack traps steam and softens the crust within minutes.
- If a waffle sticks, the plates were not hot enough or not greased. Let the machine reheat fully between waffles and brush on a little oil whenever one sticks.
- Use the first waffle to judge the amount of batter. If it overflows, use less; if the edges are ragged and unfilled, use a little more.
Variations
- Quick whole-egg version: short on time? Whisk the eggs in whole with the milk and skip the whipping. The waffles will still be crisp, just a little less airy inside.
- Cinnamon sugar: add 1 tsp (3 g) ground cinnamon to the dry ingredients and dust the hot waffles with a mix of sugar and cinnamon.
- Half atta: replace 1/2 cup of the maida with 1/2 cup (60 g) atta and add 2 tbsp extra milk. The waffles are slightly nuttier and a little less crisp.
Storing and reheating
Waffles are crispest straight from the machine. Cool leftovers completely on a rack, then keep them in an airtight box in the fridge for up to 2 days or in the freezer for up to a month. Re-crisp them in the hot waffle maker for 1 to 2 minutes, in a toaster, or on a dry tawa over medium-low heat for about 2 minutes per side. The microwave makes them soft.
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