Waffles

Ingredients

• 415 gplain flour
• 625 mlmilk
• 5eggs
• 75 mlsunflower oil
• 1Bourbon vanilla pod (or a few drops of almond extract or 1 small vial of orange blossom flavouring)
• A few dropslemon juice
• 1 pinchsalt
• 1waffle iron
• As neededsunflower oil

Instructions

1. 1

   Separate the eggs

   Separate the yolks and whites into two bowls. Sift the flour into a large bowl and mix it with the sugar and salt, then make a well in the centre. Add the yolks, 1 glass of milk taken from the total amount, the vanilla seeds or alternative flavouring, and the oil.

2. 2

   Mix the batter

   Whisk in the flour from the centre, then gradually add the remaining milk to help prevent lumps. The finished batter should be smooth and uniform, falling from the whisk in a ribbon and slightly thicker than crêpe batter.

3. 3

   Whip the whites

   Beat the egg whites with a few drops of lemon juice until stiff peaks form. Fold them into the batter a little at a time, lifting the mixture from the bottom with a silicone spatula. Fold gently so the whites keep their volume.

4. 4

   Rest the batter

   The air in the whipped whites helps the waffles rise, as this batter contains no raising agent. Once the whites are folded in, the batter should be thick and airy; leave it to rest at room temperature for 1 hour.

5. 5

   Heat the iron

   After the resting time, lightly grease the waffle iron with oil or butter and heat it to the setting recommended in its instructions. Pour a ladleful of batter into the centre of the iron and close the lid.

6. 6

   Avoid overfilling

   Do not add too much batter, as it may spill out when you close the lid. If your waffle iron has an indicator light, use it to signal when cooking is complete.

7. 7

   Check the cooking

   If your waffle iron has no indicator light, cook the waffle for about 3 minutes, depending on the appliance's power. Open the lid carefully and check it.

8. 8

   Finish the waffles

   If needed, cook for another minute or longer. Remove the waffle when steam stops escaping and it is crisp, golden and easy to release from the iron.

9. 9

   Trim and serve

   Place each waffle on a chopping board after removing it from the iron, and trim away any excess batter with a knife. Serve while hot, plain as in the original version.

10. 10

    Choose toppings

    Alternatively, dust the waffles with icing sugar or serve them with toppings such as yoghurt, jam, ice cream, cream, whipped cream or maple syrup.

What are Belgian waffles?

Waffles are griddled cakes with a patterned surface and a contrast of crisp edges and a soft centre. They are associated with Belgian cooking and are often served at breakfast or as a snack.

This version relies on whipped egg whites rather than a raising agent. Folding them in carefully gives the batter its airy texture, while a one-hour rest lets it settle before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 12g protein, 44g carbs, 15g fat.

The flour supplies most of the carbohydrates, while the eggs and milk contribute much of the protein. Fat comes mainly from the sunflower oil, with additional amounts from the eggs and milk. For a balanced plate, pair a waffle with fresh fruit and plain yoghurt.

The batter ingredients

Flour and milk: together they make a batter thicker than crêpe batter. Add the milk gradually as you whisk to help keep it smooth.

Vanilla and oil: vanilla gives the waffles their aroma, while sunflower oil is mixed into the batter. The vanilla can be replaced with almond extract or orange blossom flavouring as indicated.

Whipping and folding

Stiff whites: beat the whites with a few drops of lemon juice until they hold their shape. This trapped air is what lifts the waffles in this recipe.

Gentle folding: add the whites in batches, lifting the batter from underneath rather than stirring briskly. Stop once they are incorporated so the mixture stays light.

Resting the batter

One-hour rest: leave the finished batter at room temperature for 1 hour, as directed. It should remain thick and foamy after the rest.

Ready to cook: stir it only if needed to bring it together gently. Vigorous mixing can knock air out of the batter.

Cooking in the waffle iron

Preheating: heat the iron according to its manufacturer's instructions, since appliances differ. Lightly grease the plates before adding batter.

Doneness cues: avoid filling the iron to the brim, and check the waffle when the indicator signals or after about 3 minutes if there is no light. It is ready when steam stops escaping and the waffle is golden, crisp and easy to lift out.

Serving ideas

Plain: serve the waffles hot on their own, as the recipe suggests. Their vanilla flavour and crisp surface need no extra topping.

With toppings: try icing sugar, yoghurt, jam, ice cream, cream, whipped cream or maple syrup. Add toppings just before serving to keep the waffles from softening.

Recipe notes & tips

• Separate the eggs carefully so no yolk gets into the whites.
• Add the milk in stages while whisking to help prevent lumps.
• Fold the whites in gently to preserve the air that lifts the waffles.
• Follow your waffle iron's own heating guidance rather than assuming every appliance uses the same setting.
• Use a moderate ladleful of batter so it does not escape around the edges.
• Serve the waffles straight from the iron for the crispest texture.

Variations

• Almond aroma: use a few drops of almond extract instead of the vanilla pod.
• Orange blossom: use 1 small vial of orange blossom flavouring in place of the vanilla.
• Icing sugar: dust the hot waffles lightly just before serving.
• Yoghurt and fruit: serve with yoghurt and fresh fruit for a bright topping.
• Maple syrup: drizzle over the waffles at the table.
• Ice cream: add a scoop just before serving for a dessert-style portion.

Common mistakes to avoid

• Lumpy batter: add the milk gradually while whisking from the centre.
• Deflated whites: fold them in gently with a lifting motion instead of beating them into the batter.
• Skipping the rest: leave the batter at room temperature for the full 1 hour stated in the method.
• Overfilling the iron: use less batter so it does not spill when the lid closes.
• Opening too soon: wait for the indicator or about 3 minutes, then check carefully and cook longer if needed.
• Soft waffles: remove them when steam stops and serve promptly rather than piling them up for a long time.

How to store

For the best texture, serve these waffles freshly cooked. Cool leftovers completely, store in an airtight container in the fridge for up to 2 days, and reheat in a toaster or oven until hot and crisp.

Frequently asked questions