Thick, fluffy, and crispy Belgian-style waffles with deep pockets perfect for holding butter and maple syrup. The batter is leavened with baking powder and whipped egg whites folded in at the end to ensure maximum lightness and a crisp exterior.
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8 items
Preheat your waffle iron according to manufacturer instructions.
In a large bowl, whisk together the all_purpose_flour, sugar, baking_powder, and salt.
In a separate bowl, whisk the egg yolks, warm milk, melted unsalted_butter, and vanilla_extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined (a few lumps are okay).
Beat the egg whites in a clean bowl with an electric mixer until form.
Gently fold the beaten egg whites into the batter with a spatula until no white streaks remain.
Ladle the batter onto the preheated waffle iron and cook according to your machine's settings, usually 3-5 minutes, until golden brown and crisp.
Serve immediately with butter, maple syrup, and fresh berries.
