By The recipe Sunday was true Belgian waffles — the yeast-rise version of a Belgian waffle, with the batter mixed the night before and rested overnight. The yeast adds depth and a slightly bready interior. Topped with strawberries and whipped cream.
The recipe is below.
True Belgian Waffles
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 8 waffles
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, separated
- 1 1/2 cups milk
- 1 cup butter, melted
- 1 teaspoon vanilla extract
Instructions
- Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- Combine wet ingredients. In a separate bowl, lightly beat the egg yolks. Whisk in milk, melted butter, and vanilla extract.
- Combine. Pour the wet ingredients into the dry ingredients and stir until just combined — a few lumps are fine. Do not overmix.
- Beat egg whites. In a clean bowl, beat egg whites with a hand mixer until stiff peaks form.
- Fold in whites. Gently fold the beaten egg whites into the batter in two additions until just incorporated. This is what makes the waffles light and crisp.
- Cook. Preheat your waffle iron and grease lightly. Pour batter according to your iron’s capacity and cook until golden and crisp, about 3—4 minutes per waffle.
- Freeze for later. Allow cooked waffles to cool completely on a wire rack. Layer between sheets of parchment paper, place in a zip-top freezer bag, and freeze for up to 3 months. Reheat in a toaster or toaster oven until heated through and crisp.
Nutrition (per serving)
Calories: 390 | Protein: 6g | Fat: 22g | Carbs: 43g | Fiber: 1g | Sodium: 380mg