Belgian Waffle Recipe
Belgian Buttermilk Waffle, Whipped Vanilla Butter, Maple Syrup
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Ingredients
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Waffle Batter
Whipped Vanilla Butter
To Serve
Method
Waffle Batter
- 1
- 2
Dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 3
Wet ingredients
In a separate medium bowl, whisk the buttermilk with the egg yolks (reserve the whites), melted butter, and vanilla extract until smooth.
- 4
Combine batter
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a spatula until just combined — small lumps are okay. Do not overmix.
- 5
Whip egg whites
In a clean, dry bowl, beat the reserved egg whites with an electric mixer until soft peaks form. Gently fold one-third of the whipped whites into the batter to loosen it, then fold in the remaining whites carefully to keep the batter airy.
- 6
Cook waffles
Working with a hot waffle iron, pour the recommended amount of batter (usually 1/2 to 3/4 cup depending on your iron) onto the center of the plates. Close and cook until the waffle is golden brown and crisp on the edges, about 4–6 minutes, or per your iron's directions. Remove and keep warm on a wire rack in a low oven (200°F / 95°C) while you cook remaining waffles.
Whipped Vanilla Butter
- 7
While waffles cook, place the softened butter and powdered sugar in a medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the vanilla extract and salt and beat again. If the mixture is too stiff, add the heavy cream 1 teaspoon at a time until the butter reaches a soft, spreadable consistency. Transfer to a small serving dish or pipe into a rosette if desired.