Several years ago, I invested in a high quality Belgian waffle maker. I have never regretted it as it really is a gem for making waffles. I love that I am able to choose the texture from crisp exterior to uniform texture. I have also discovered other fun things which can be made in a waffle maker. Whenever I make a batch of waffles, I always ensure that I make enough for breakfast that day and then I freeze the remainder for use as quick breakfasts or snacks any other day of the week. They freeze perfectly and come in handy all the time. Whenever there are no more waffles left, I hear a groan of disappointment from my daughter as she rummages through the freezer looking for the bag marked Belgian waffles. Then I know that it’s time to gather all of my ingredients together to make a new batch.
I came across this recipe in a magazine years ago and jotted it down in my collection of index cards. It said that it was a recipe which had been handed down by a Belgian-born grandmother. I have adopted it for many years now, and is by far the best recipe for waffles which I have ever made. You may think that the quantity of butter is incorrect, but that’s what is needed. Please do not skimp, or you will not have success making the waffles. Once you try this recipe, you will never again use a package mix. There is no comparison to be made with store-bought waffles when you make them fresh. I also want to reiterate that the quantities used for pancake batter and those of a waffle batter are not the same. The process and the consistency of the batters are different and should not be interchanged.
Best Belgian Waffles
2 cups all purpose flour
3/4 cup sugar
3 1/2 tsp baking powder
2 large eggs, separated
1 1//2 cups milk
1 cup melted butter
1 tsp vanilla extract
Method
In a large bowl, combine all of the dry ingredients.
In another bowl, put the eggs whites and whisk to firm peaks. Set aside.
In a medium bowl, combine milk, melted butter, beaten egg yolks and vanilla.
Pour the liquid ingredients into the large bowl of dry ingredients. Mix well to combine ensuring that there are no lumps.
With a rubber spatula, gently incorporate the egg whites into the batter. Do not overbeat or you will deflate the batter.
For a variation, you may add chocolate chips or blueberries to the batter.
Preheat the waffle machine. When it indicates that the waffle iron has reached the required temperature, apply some non-stick butter spray onto the hot grid and scoop about 1/4 cup of batter in the middle of the waffle machine. Cook until golden brown.
Your first waffle will indicate whether the quantity used needs to be reduced. If there is spillage, use a smaller quantity of the batter. (This one overflowed a bit, so the next one was made with slightly less)
Serve with your choice of fresh fruit, jam, syrup or chocolate spread.
Makes 10-12 4/12″ waffles.
For freezing waffles, separate each one with a square of parchment or wax paper. Place in a ziplock bag and freeze. Reheat in the toaster oven for a few minutes until warmed through and crisp on the exterior.