Belgian Waffels
  • 2 eggs
  • 360 ml of milk
  • 1 tsp good vanilla extract
  • 100 gr melted butter
  • 260 gr of all-purpose flour
  • 16 gr of baking powder
  • 40 gr sugar
  • a Pinch of salt
  • 1 tbs of cornstarch
  1. Separate the egg yolks and whites and put them into two separate medium bowls. Beat the egg yolks slightly and then add milk, vanilla extract and melted butter and whisk to combine.
  2. Place flour, baking powder, sugar, salt and cornstarch in a large bowl and mix to combine.
  3. Make a well in the centre of the flour mixture and pour in the egg yolk mixture. Whisk until thoroughly combined and smooth. Don’t overmix. When the batter is completely ready and combined, whisk the egg whites into soft peaks with an electric mixer (or by hand if necessary), then fold it gently into the batter. Let your batter rest for 30 minutes.
  4. Preheat your waffle iron and grease lightly with some vegetable oil. You only grease the waffle iron the first time, after that it shouldn’t be necessary anymore. Bake the waffles according to your iron manufacturer’s instructions, or until brown and crisp. To determine how much batter to use do a few trials and be careful. It’s easier to add a little in the next try then to have to stop and clean your iron because you poured in to much. I learned (the hard way, see picture below) that mine takes about half a soup ladle of batter and cooks in about 5-6 minutes.

  5. It’s also very important not to open the waffle iron for at least three minutes because you won’t like what happens in that case, trust me (again, see picture below).

  6. When the waffle is done you carefully remove it from the waffle iron and serve it immediately. If you want to bake them all before serving you can keep them warm in a preheated 95C oven set with a wire rack.