Characterized by a light, aerated batter and large, deep squares, Belgian waffles are a crispy breakfast treat that can be made using any waffle iron and a few everyday household ingredients. Taller and lighter with a fluffier consistency than home-style waffles, these European delights have gone on to become traditional breakfast fare for restaurants and households alike and while easy to make, require a little extra care during preparation to achieve the proper consistency.
Things You'll Need
Preheat your waffle iron. Most irons include an indicator light that alerts you when the iron reaches the right temperature and are coated with a non-stick material. You may need to apply a coat of non-stick spray depending on the iron used.
Separate the eggs, placing the egg whites and egg yolks into separate bowls. Beat the egg whites using the wire whisk until the yolks are whipped and fluffy peaks form. You may use an electric mixer to whip and blend the ingredients faster, if you prefer. Once the egg whites are whipped, set this bowl aside.
Mix together the dry ingredients in the third bowl. Set this bowl aside.
Add the milk, butter, oil, and vanilla to the egg yolks in the second bowl and whisk them until thoroughly combined. Add this mixture to the dry ingredients, stirring just until the two are combined.
Fold the egg whites into the milk mixture. This is accomplished by adding small amounts of the egg whites, cutting them into the mixture, down across the bottom of the bowl, and up through the top of the mixture so that the eggs are slightly incorporated. Do not mix the egg whites into the batter, as this will cause the batter to fall and become dense. Folding the eggs into the batter will leave the waffles light and fluffy.
Ladle about 1 cup of batter into the middle of the heated waffle iron. While most waffle irons are equipped with a small light that indicates when the waffle is through baking, some do not and must be checked periodically. The waffles are through baking when they are golden brown, after about four minutes.
Remove the waffles carefully with the fingers or using a fork to gently lift the waffles from the iron. Repeat the process until all of the batter is used.