Belgian waffles

Ingredients

• 240 gplain flour (Type 405)
• 240 mlalmond or oat milk
• 2 teaspoonsbaking powder
• 2 tablespoonsmelted coconut oil
• 1 pinchsalt
• 2 teaspoonsnatural vanilla extract
• 3 tablespoonsbrown sugar or coconut sugar
• 2 tablespoonsunsweetened apple purée

Instructions

1. 1

   Mix the ingredients

   Put all the waffle ingredients in a medium-sized bowl.

2. 2

   Whisk the batter

   Whisk well until no lumps remain. The batter will be quite thin; that is normal.

3. 3

   Heat the waffle iron

   Heat the waffle iron and grease both the top and bottom plates with coconut or rapeseed oil. Ladle in the batter; the amount needed depends on your waffle iron, so check the manufacturer's instructions.

4. 4

   Bake the waffles

   Close the waffle iron and cook the waffles for about 5 minutes, until golden brown and crisp on the outside. Do not open the iron too soon. Serve the waffles straight away with maple syrup and berries or other fruit.

What are Belgian waffles?

Belgian waffles are a family of waffles associated with Belgium, often recognised by their deep pockets and crisp edges. This quick version uses a simple, pourable batter rather than a yeast-raised dough.

The baking powder gives the waffles lift, while apple purée adds moisture. Coconut oil, vanilla and a little sugar bring richness and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 212 calories, 5g protein, 36g carbs, 7g fat.

Most of the carbohydrates come from the flour and sugar, while coconut oil provides most of the fat; the milk and flour contribute some protein. Pair a waffle with berries or other fruit for a fresh contrast, or add a protein-rich accompaniment such as yoghurt to make the plate more balanced.

Choosing the ingredients

Flour: Plain flour gives the batter its structure. Type 405 is a finely milled German wheat flour; ordinary plain flour is a suitable equivalent.

Milk: Almond or oat milk both work. The recipe does not specify sweetened or unsweetened milk, so choose according to how sweet you want the waffles.

Oil and sugar: Melt the coconut oil before mixing, and use either brown sugar or coconut sugar. Both options add sweetness and help the waffles colour.

Getting a smooth batter

Whisking: Mix until the batter is free of lumps, but stop once it is smooth. It is meant to be fairly thin, so resist the urge to add extra flour just because it does not look like a thick pancake batter.

Apple purée: Stir it in with the other ingredients; it contributes moisture without making the batter heavy.

Cooking for crisp edges

Preheating: Let the waffle iron heat fully before adding batter so the waffles start cooking as soon as they touch the plates.

Doneness: Allow about 5 minutes, using the iron's instructions as a guide. Look for a golden-brown exterior and avoid opening the iron early, which can interrupt cooking and pull the waffle apart.

Serving the waffles

Straight away: These waffles are best served as soon as they come out of the iron, when the edges are crisp and the centre is fluffy.

Toppings: Maple syrup and berries or other fruit are suggested; add them just before serving so the waffles do not soften too quickly.

Making a batch of six

Waffle iron: The amount of batter per waffle varies with the size and shape of your iron, so follow its instructions rather than filling by guesswork.

Keeping them warm: If you are cooking several waffles, serve them as soon as possible after baking. Stacking them can trap steam and soften their crisp edges.

Recipe notes & tips

• Measure the flour and milk carefully to keep the intended pourable batter consistency.
• Whisk until smooth, then avoid adding extra flour if the batter looks thin.
• Let the waffle iron heat fully before greasing and adding batter.
• Grease both plates with coconut or rapeseed oil as directed in the method.
• Use the waffle iron manufacturer's guidance to judge how much batter to add.
• Wait about 5 minutes and look for a golden, crisp surface before removing the waffles.

Variations

• Choose oat milk: Use it in place of almond milk for a different mild flavour.
• Use brown sugar: Choose brown sugar instead of coconut sugar for the sweetener.
• Add berries: Serve the finished waffles with berries as suggested.
• Try other fruit: Replace or add to the berries with another fruit at serving time.
• Top with maple syrup: Drizzle it over the waffles just before serving.

Common mistakes to avoid

• Adding flour to thin batter: The batter is meant to be fairly runny, so whisk it smooth without thickening it.
• Opening the iron too soon: Leave it closed for about 5 minutes so the waffles can cook through and turn crisp.
• Underheating the iron: Wait until it is hot before adding batter for a good start to cooking.
• Overfilling the iron: Check the manufacturer's instructions, since the right amount depends on the waffle iron.
• Skipping the oil: Grease both the upper and lower plates to help the waffles release.

How to store

For the best texture, eat the waffles straight away. Refrigerate leftovers in an airtight container for up to 2 days, then reheat in a toaster or waffle iron until warmed through and crisp again.

Frequently asked questions