Delicious Belgian Waffles with a crispy exterior and light fluffy interior. Perfect for a weekend breakfast or brunch, you’ll be piling your waffles high with toppings in no time! Make sure to check out the recipe for the secret ingredient that makes them extra crispy!
EQUIPMENT
Cuisinart Double Belgian Maker Waffler Iron
INGREDIENTS
1 ¾ cups all-purpose flour
½ cup cornstarch
1 tbsp baking powder
3 tbsp sugar
½ tsp salt
2 large eggs whites separated from yolks
½ cup butter unsalted, melted
2 cups milk
1 tsp vanilla extract
US CUSTOMARY – METRIC
INSTRUCTIONS
Prep Waffle Iron: Preheat your waffle iron, spray with non stick cooking spray and set aside.
Mix Dry Ingredients: To a large bowl add the flour, cornstarch, baking powder, sugar, salt and whisk until combined.
Mix Egg Whites: In another bowl, add the egg whites and beat them with a hand mixer until stiff peaks form. Set aside.
Combine Ingredients: Add the egg yolks, melted butter, milk and vanilla extract to the bowl with the flour mix and mix until well combined. Fold in the egg whites with a spatula.
Cook: Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions.
Finish & Serve: Serve immediately with maple syrup, berries and whipped cream.
RECIPE NOTES
Place leftover waffles in an airtight container and store them in the refrigerator for 3 to 4 days.
If you want your Belgian waffles to last longer, let them cool completely, then place each waffle between a layer of parchment paper. Place the stack of waffles in freezer bags and squeeze out as much air as possible! Place them in the freezer and store for 3 to 4 months.
