This is the way I do crispy Belgian Waffles
Ingredients
- 2¼ cups all-purpose flour (270 g)
- 4 tsp baking powder
- ¼ cup sugar (50 g)
- ¾ tsp salt
- 2 cups milk (480 ml)
- ½ cup neutral oil, vegetable or canola (120 ml)
- 2 large eggs, separated
- 2 tsp vanilla extract
Instructions
Preheat the waffle iron; use a darker setting for extra crispness if available.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, whisk milk, oil, egg yolks, and vanilla.
In a clean bowl, beat the egg whites on high speed until stiff peaks form.
Stir the milk mixture into the dry ingredients until nearly combined, then gently fold in the egg whites until smooth.
Add about ⅓ cup batter to the hot waffle iron per waffle (adjust to your iron). Cook according to the manufacturer’s instructions. Serve hot with butter, syrup, berries, whipped cream, or toppings of choice.
Notes
- Start with cold eggs; they separate more easily.
- Use clean, grease-free bowls and beaters for the egg whites.
- Heat the waffle iron well—crisp waffles need a hot iron.
Nutrition (per serving)
Calories 668 kcal • Carbs 73 g • Protein 14 g • Fat 35 g • Saturated Fat 5 g • Polyunsaturated Fat 9 g • Monounsaturated Fat 20 g • Trans Fat 0.1 g • Cholesterol 108 mg •