Perfect Homemade Belgian Waffles

Celebrating the holidays with some of my homemade Belgian waffles. This recipe is what I believe to be the perfect way to make crispy, fluffy waffles. I show you how to make them with a traditional waffle pan, and then another method if you don’t have a waffle maker at home.

Thoughts:

To make the perfect waffles I used a couple tricks to make them as crispy and fluffy as possible. The first thing I did was to include some corn starch into the dry ingredients. The extra ingredient allows for two different kinds of crunch on the waffle. The flour has a crunch that’s more dense and “thick” while the corn starch creates a crunch that’s more like a thin chip. Using both gives my waffle a nice depth in texture that you won’t find in others.

The next thing I did was to whisk the sugar with the egg whites. This allows for the sugar to combine with the whipped whites and creates a stiffer meringue. Which means that there are more air pockets, and that those bubbles are less likely to pop when you fold them into the rest of the waffle batter.

Now onto the fat used in the recipe. A lot of recipe calls for melted butter, which is fine since it gives a lovely aroma and flavour. But through my trials I discovered that the more the fat is distributed, the crispier it gets. Which makes sense since that means the fat is in contact with heat the more it will “fry” the batter. The issue I had with melted butter was that when you mixed it with the cold egg yolks, and the cold milk it would turn into small little bits of cold butter. Make it hard for the oil to be evenly distributed in the batter.

Instead I opted for using a neutral flavoured oil like vegetable or canola. Switching to oil allows me to create a “dressing” which will evenly mix the waffle batter. All I had to do was to slowly whisk the oil into the egg yolks to emulsify the oil. It is a lot like making a salad dressing or homemade mayo, you use a thick liquid to hold the dispersed fat and you get a nice “sauce” that will easily mix with a batter.

The last trick I used to make sure I have the fluffiest waffles is to fold my egg whites in portions. I first add 1/3 of the whipped egg whites, and carefully fold that in to help loosen the thick batter. Then after the batter is a bit more water-y and more friendly to folding, I add the rest of the egg whites. This method allows me to keep as much air trapped in the waffles as possible.

And the result of all this work is, in my opinion, the best Belgian waffle I’ve ever had. I hope you give this a try, and if you have any comments or suggestions you can leave them down below or in the YouTube video.

Cheers.


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Serves 2-3 people

Ingredients:
1 1/2 cup all purpose flour
1/2 cup corn starch
4 tsp baking powder
1/2 tsp salt
1/4 cup sugar
2 eggs
1/2 cup vegetable/canola oil
2 cups milk
1 tsp vanilla
2 tbsp melted butter

Optional
pomegranate
whipping cream
blueberry sauce
honey
orange zest
or your favourite toppings

Directions:

First start by whisking all the dry ingredients together. Which are the flour, corn starch, baking soda, and salt. We don’t include the sugar because it’s actually a “wet ingredient”

Set the dry aside and grab 3 small bowls. We’ll separate the egg yolks over one bowl, and then when we’ve successfully removed the egg whites from the yolk, we place them in their own respective bowls. This way, if I accidently pop the yolk, or there was something wrong with my egg, it’s not in my already separated eggs. This might seem like a trivial way to do it, and it does result in more dishes. But I found this to be fool proof from separating egg whites without getting any broken yolk into it.

Add the sugar to the whites, and whisk until you get very stiff peaks. Whisk the egg yolks until they’re light yellow, then slowly whisk in the oil to create a nice emulsion. Then whisk in the vanilla and milk.

Now to get everything together. Carefully mix the egg yolk mixture with the dry ingredients until everything is just combined. You don’t want to overwork the flour.

Grab the egg whites and fold in 1/3 of it. Once the batter is loosened, fold in the rest.

To cook the waffles, you want to lightly coat your pan with some melted butter. I do this even if the pan is non-stick to be completely sure that my waffle won’t stick. This also gives the waffle a nice butter-y flavour.

If you don’t have a waffle maker, or waffle pan you can use a griddle pan with grill marks on it as a substitute. If you’re curious on how that turns out, check out the video near the end where I do a taste test and describe exactly how it’s like.

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