Classic Belgian-Style Waffles
Crisp-on-the-outside, tender-on-the-inside waffles made with a classic batter technique: dry and wet ingredients mixed separately, then combined just until smooth.
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Ingredients
Main:
- •all-purpose flour - 300 g
- •milk - 480 ml
- •unsalted butter - 85 g
- •eggs - 2 pieces
- •granulated sugar - 25 g
- •baking powder - 12 g
Spices & Seasonings:
- •fine salt - 3 g
- •vanilla extract - 5 ml
Instructions
Preheat and prepare the equipment
Preheat the waffle iron to medium-high according to the manufacturer’s instructions. Melt unsalted butter (85 g) and let it cool until just warm, not hot. Set out milk (480 ml) and eggs (2 pieces) so the batter mixes evenly.
Mix the dry ingredients
In a large bowl, whisk together all-purpose flour (300 g), granulated sugar (25 g), baking powder (12 g), and fine salt (3 g) until evenly combined and free of lumps.
Mix the wet ingredients
In a separate bowl, whisk milk (480 ml), eggs (2 pieces), vanilla extract (5 ml), and melted unsalted butter (85 g) until smooth and fully emulsified.
Combine into a batter
Pour the wet mixture (milk 480 ml, eggs 2 pieces, vanilla 5 ml, butter 85 g) into the dry mixture (flour 300 g, sugar 25 g, baking powder 12 g, salt 3 g). Fold gently with a spatula until just combined and no dry flour remains; do not overmix.
Rest the batter briefly
Let the batter rest in the bowl for 5 minutes to hydrate the flour (300 g) and allow the baking powder (12 g) to begin working.
Cook the waffles
Lightly grease the waffle iron if needed. Ladle in about one-sixth of the batter (approximately 1/6 of the total made from flour 300 g, milk 480 ml, eggs 2 pieces, butter 85 g) onto the center, close the lid, and cook until deeply golden and crisp, about 3–5 minutes. Repeat with the remaining batter to make 6 waffles.
Serve and keep crisp
Serve waffles immediately for best texture. If cooking in batches, keep finished waffles warm and crisp on a wire rack in a 95°C oven while you cook the remaining batter (the remaining 5/6 of the batter made from flour 300 g, milk 480 ml, eggs 2 pieces, butter 85 g).
When to Eat
Breakfast or brunch; also works well as a dessert base with fruit.
Health Benefits
Provides energy from carbohydrates and includes protein from eggs and milk; portioning and toppings can be adjusted to your preference.
Warnings
Contains wheat (gluten), eggs, and dairy.
Serve With
Butter and maple syrup, whipped cream and berries, or yogurt with honey and toasted nuts.
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