A light, crisp Belgian waffle is always welcome in our house. I have a few tricks up my sleeve for this recipe, including a little elbow grease (and maybe some canna butter if you’re good little boys and girls).
Every Sunday I make breakfast for my family. Anyone is welcome, and often times I don’t know who is coming over until its time to eat. Breakfast always consists of waffles, eggs, bacon, sausage, biscuits and gravy, and the occasional mimosa. hashtagyum. My son is always shows up to cook the bacon and eggs. He’s one of those manly men, not one of those sissy men. You don’t ever want a sissy man. He does a pretty good job cooking the eggs and bacon but I have to say, the star of the show is always the waffle, which isn’t surprising. This recipe isn’t easy, but it is oh so worth it.
The Classic Belgian (from scratch)Difficulty: Difficult
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
1/2 cup milk
6 tbsp vegetable oil
1/2 tsp vanilla (I always add a little extra)
2 eggs, separated
3 tbsp sugar (omit if making a savory waffle)
Let’s Get Started
- Preheat and lightly grease your Waffleye Waffle Maker.
- In a large bowl, mix flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk buttermilk, milk, vegetable oil, vanilla, and egg yolks until combined.
- In a separate bowl, using your hand mixer or mixer set on high, whisk the egg whites until soft peeks form. Add sugar and whisk until stiff-glossy peaks form.
*Note: if there is any egg yolk in the egg whites, they will not fluff.
- Pour wet ingredients into dry ingredients and mix until just combined. Fold in egg whites.
- Add 1 cup batter to your Waffleye Waffle Maker and cook until it stops steaming — about 3 minutes. Serve warm with your favorite toppings.
Did I mention my kitchen is never closed?
Thanks for reading,