Belgian Waffles Recipe

Preheat

Preheat your Belgian waffle iron according to manufacturer instructions so it's hot and ready when batter is mixed.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 1 tbs baking powder, 1/2 tsp baking soda, and 3/4 tsp fine salt until evenly combined.

Separate eggs

Separate the 2 large eggs into yolks and whites. Place whites in a medium bowl and yolks in a small bowl.

Combine wet ingredients

To the yolks bowl add 1 1/2 cups whole milk, 1/2 cup buttermilk, 1 tsp vanilla extract, and 1/2 cup melted cooled unsalted butter. Whisk until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. It's okay if a few small lumps remain—do not overmix.

Whip egg whites

Using a hand mixer or whisk, beat the egg whites until soft peaks form. This will lighten the batter and yield crisp, tender waffles.

Fold egg whites

Fold one third of the whipped whites into the batter to loosen it, then gently fold in the remaining whites until no large streaks remain. The batter should be airy and slightly thick.

Prepare waffle iron

Brush the heated waffle iron grids with about 1/2 to 1 tbs of vegetable oil or spray with nonstick spray. Use oil sparingly to prevent smoking.

Cook waffles

Spoon or ladle batter into the center of the preheated waffle iron (quantity depends on your iron; generally 3/4 to 1 cup). Close the lid and cook until deep golden brown and crisp, about 3–5 minutes depending on your iron. Avoid opening early. Transfer waffles to a wire rack in a single layer to keep crisp while you finish the rest.

Keep warm (optional)

If making waffles ahead, keep them warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 30 minutes. Do not stack or they will steam and lose crispness.

In a small bowl combine 1 cup whole-milk ricotta, 2 tbs powdered sugar, 1 tbsp lemon zest, 1 tsp fresh lemon juice, and 1/8 tsp fine salt. Stir until smooth. If you prefer a looser, creamier texture, fold in 1 tbs heavy cream. Taste and adjust sweetness or lemon. Chill until ready to serve.

Cook berries

Place 2 cups mixed berries, 1/2 cup granulated sugar, 1 tbsp lemon juice, 1/2 tsp lemon zest, and 2 tbs water into a medium saucepan over medium heat. Stir to combine.

Simmer and break down

Bring to a gentle boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until berries release their juices and begin to break down, about 8–12 minutes.

Thicken if desired

If you want a thicker marmalade, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Stir the slurry into the simmering fruit and cook 1–2 more minutes until the mixture thickens. Taste and if too tart, add more sugar 1 tsp at a time.

Finish and cool

Remove from heat and let the marmalade cool slightly; it will continue to thicken as it cools. Transfer to a jar or bowl and cool to room temperature, then refrigerate if not using immediately.

Place a warm Belgian waffle on a plate. Spoon about 2 tbs lemon ricotta onto the center or spread lightly. Top with 2–3 tbs wild berry marmalade. Dust with powdered sugar and garnish with fresh mint if desired. Serve immediately.