Belgium Waffle Recipe

Name: TOUS les JOURS Bakery Café - Troys Belgium Waffle Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 2 cups all-purpose flour; 2 tbs granulated sugar; 1 tsp baking powder; 1 tsp fine sea salt; 2 to taste large eggs; 1.5 cups whole milk; 1 tsp vanilla extract; 6 tbs melted unsalted butter; 0.25 cups powdered sugar; 1 cups fresh berries (strawberries, blueberries, raspberries); 0.5 cups maple syrup; 0.5 cups whipped cream

Inspired by TOUS les JOURS Bakery Café - Troy

Time40m

Serves4

Make Belgium Waffle Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Waffle Batter

2 cups 00 bread flour

2 tbs granulated sugar

1 tsp Baking powder

1 tsp fine sea salt

2 to taste Large eggs

1 1/2 cups whole milk

1 tsp Watkins vanilla extract

6 tbs melted unsalted butter

Optional Toppings and Serving

1/4 cups powdered sugar

1 cups fresh berries (strawberries, blueberries, raspberries)

1/2 cups maple syrup

1/2 cups whipped cream

Method

Waffle Batter

Preheat and prep

Preheat your Belgian waffle iron according to manufacturer instructions so it's hot when batter is ready. Lightly grease plates with a thin brush of melted butter or nonstick spray if recommended.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined and aerated.

Separate and beat eggs

Separate the eggs into yolks and whites. Place the two egg whites in a clean mixing bowl and the two yolks in the bowl with the milk and vanilla.

Combine wet ingredients

To the bowl with the yolks, add the whole milk, vanilla extract, and melted unsalted butter. Whisk until smooth.

Form the batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined—small lumps are fine. Do not overmix; the batter should be thick but pourable.

Beat egg whites for lift

Using a hand mixer or whisk, beat the reserved egg whites to soft peaks (they should hold a gentle peak but still be glossy). This adds lightness and crispness to the waffles.

Fold in egg whites

Fold one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites until no large streaks remain. Be careful not to deflate the mixture.

Cook & Serve

Cook waffles

When the waffle iron is hot, spoon or pour the recommended amount of batter into the center of the iron (usually 3/4 to 1 cup, depending on the iron). Close the lid and cook until the waffle is deep golden brown and crisp—about 3 to 5 minutes depending on your iron. Avoid opening early to get the classic Belgian waffle texture.

Keep warm

If cooking multiple waffles, preheat a baking sheet and place cooked waffles on it in a single layer in a 200°F (95°C) oven to keep warm and crisp while you finish the rest.

Finish and plate

Dust waffles lightly with powdered sugar, top with fresh berries and whipped cream, and serve with maple syrup on the side. Optionally, add butter or other toppings to taste.