BELGIAN WAFFLE RECIPE
The ultimate waffle recipe! Fluffy, tender and moist on the inside and perfectly golden brown and crisp on the outside. And they have the most delicious buttermilk flavor. Top them with a homemade fruit syrup and whipped cream for even more decadence.
Provided by Jaclyn
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees and preheat a Belgian waffle iron (or standard waffle iron).
- In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
- In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined.
- In a separate bowl, using an electric hand mixer set on high speed, whip egg whites** until soft peaks form. Add sugar and whip until medium-stiff glossy peaks form.
- While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture.
- Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest to crisp further and keep warm. Serve warm with butter and maple syrup or other desired toppings.
Nutrition Facts : Calories 366 kcal, Carbohydrate 44 g, Protein 7 g, Fat 17 g, SaturatedFat 13 g, Cholesterol 63 mg, Sodium 393 mg, Sugar 10 g, ServingSize 1 serving
LIGHT AND FLUFFY WAFFLES
Steps:
- Separate eggs. Place egg whites in a clean, dry bowl; let stand at room temperature 30 minutes., In another bowl, whisk together next 5 ingredients. In a small bowl, whisk egg yolks, milk, oil, vanilla and vinegar until blended. Beat egg whites until soft peaks form. Gradually add sugar; continue beating until stiff peaks form., Preheat waffle iron. Stir together flour mixture, egg mixture and club soda just until combined. Fold egg whites into batter. Bake waffles according to manufacturer's directions until golden brown. Serve with butter and maple syrup if desired.
Nutrition Facts : Calories 312 calories, Fat 14g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 421mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
LIGHT 'N' CRISPY WAFFLES
Steps:
- In a large bowl, combine the biscuit mix, eggs and oil. Add club soda and stir until smooth. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 348 calories, Fat 26g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 533mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
LIGHT AND CRISPY WAFFLES
These light and crispy waffles come together quickly. Cornstarch is the secret to crispy waffles. It guarantees that your waffles will be perfectly crisp and tender. This recipe makes four standard waffles (1/2-inch to 3/4-inch thick). If you want to make thicker Belgian waffles or use a deep waffle iron, you will get closer to three waffles using our recipe below. Separating the egg is optional but is recommended. We do not do this in the video; however, after years of feedback from readers, we have determined that whipping the egg white thickens the batter slightly and improves the results for deeper waffle irons.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 35m
Yield Makes 4 standard waffles or 2 to 3 thick waffles
Number Of Ingredients 11
Steps:
- Whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar in a large bowl.
- In a separate bowl, whisk the buttermilk, oil, and vanilla extract.
- For the lightest waffles, separate the egg. Whisk the egg yolk into the milk mixture. If you do not plan on separating the egg, whisk the whole egg into the milk mixture.
- If you separate the egg, add the egg white to another bowl, use a handheld mixer to beat until stiff, and then set aside.
- Whisk the milk mixture into the dry ingredients until only small lumps are left. Switch to a rubber spatula and gently fold in the whipped egg whites.
- Set the batter aside for five to ten minutes while preparing the waffle iron.
- Heat the waffle iron to the highest heat setting.
- Cook waffles until golden and crisp, adding enough batter to the waffle iron to fill the entire lower grid. If the waffles look too dark, turn the heat down slightly.
- Serve the waffles immediately or keep them warm and crispy on a rack in a 200°F oven until ready to serve. Stacking them outside the oven will cause them to steam and become floppy.
Nutrition Facts : ServingSize 1 waffle, Calories 255, Fat 21.4g, SaturatedFat 16.3g, Cholesterol 53.2mg, Sodium 161.5mg, Carbohydrate 13.5g, Fiber 0.1g, Sugar 6.2g, Protein 3.6g
CLASSIC CRISPY WAFFLES
The secret to these super-crispy waffles is using a little vegetable shortening. Make a large batch on the weekend, then grab and reheat on a rushed morning.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield About 8 waffles
Number Of Ingredients 9
Steps:
- Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, shortening and eggs in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
- Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Serve with maple syrup, butter, sugar or fruit preserves.
VERY TASTY CRISPY WAFFLES!
Tried and tested waffle recipie, light, fluffy crispy waffles everytime! I've tried numerous recipies and most have ended up in a doughy mess stuck to my waffle machine so I have written my own and it has resulted in light fluffy waffles, with a really nice, crispy outer. Not too sweet so you could use savoury toppings, or just eliminate the sugar altogether if you wish. Don't be put off by the thickness of the batter, use a knife to spread it out over your waffle plates to get an even shape. Hope it works for you too!!
Provided by baboo
Time 20m
Yield Makes 4-6 waffles
Number Of Ingredients 8
Steps:
- Firstly switch on your waffle machine to heat it up. Note: all spoon measurements were level.
- Put all of the ingredients, except the melted butter, into a mixing bowl and whisk together to make a smooth, thick batter, being careful to make sure there are no lumps. An electric whisk works best.
- Melt your butter in a small dish, you will use this to coat the waffle plates to stop the batter from sticking.
- Once your waffle machine has reached the correct temperature brush on a little of the melted butter to the top and bottom plates of your machine then carefully spoon the batter onto your waffle maker and spread out with a knife if needed, be careful not to overload the machine. Then follow the instructions on your machine to cook your waffles till crisp and golden. Top with your favourite filling and enjoy!
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FLUFFY CRISPY WAFFLES - END OF THE FORK
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5/5 (3)Total Time 15 minsCategory Breakfast, Dessert, SnackCalories 364 per serving
- In a large mixing bowl, beat together the eggs, then add the buttermilk, butter and vanilla and mix well.
- In a separate bowl, combine the dry ingredients and then sift these into the egg mixture. Stir till fully incorporated. (If the mixture seems a bit dry, add a bit of milk.)
- Spoon the batter into the waffle iron and cook according to manufacturer's instructions, till crisp and golden. Serve warm.
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