Crispy Belgian-Style Waffles

Ingredients

For the recipe

• 300 g all-purpose flour
• 50 g cornstarch
• 50 g granulated sugar, divided: 40 g for the dry ingredients and 10 g for the egg whites
• 1 tablespoon baking powder (12 g)
• 2/3 teaspoon fine salt (4 g)
• 3 large eggs (150 g without shells), separated
• 480 ml whole milk, about 495 g, slightly warm but not hot
• 100 g unsalted butter, melted and cooled until just warm
• 2 teaspoons vanilla extract (8 g)
• 1 teaspoon neutral oil (5 g), for lightly greasing the waffle iron as needed
• Optional toppings: maple syrup, berries or whipped cream; quantities not included in nutrition

Instructions

1. Preheat a deep-pocket Belgian waffle iron according to its instructions. For holding cooked waffles briefly, heat the oven to 110°C / 230°F conventional and set a wire rack over a baking tray. Do not grease the iron until it is hot and ready for batter.
2. Separate the eggs into 2 bowls, keeping every trace of yolk out of the whites. Use a clean, grease-free bowl and clean beaters for the whites so they can hold air.
3. In a large bowl, whisk the flour, cornstarch, baking powder, salt and 40 g of the sugar until evenly mixed. Break up any small lumps of baking powder.
4. In another bowl, whisk the egg yolks with the milk, melted butter and vanilla. The milk and butter should be just warm, not hot enough to cook the yolks. If the butter forms small soft flecks, they can remain in the mixture.
5. Beat the egg whites until foamy, then gradually sprinkle in the remaining 10 g sugar. Continue beating until glossy peaks stand up with just a slight bend at the tip. Stop before the whites become dry or clumpy.
6. Pour the yolk-and-milk mixture into the flour mixture. Fold gently with a spatula just until no large pockets of dry flour remain. Small lumps are better than overmixing.
7. Fold one-third of the beaten whites into the batter to loosen it, then fold in the remainder in 2 additions. Scrape from the bottom and lift the batter over the whites without beating out the air. Let the batter stand for 5 minutes while checking the iron temperature.
8. Lightly brush the hot waffle plates with a small amount of the measured oil if the manufacturer recommends greasing. Add the amount of batter specified for the iron, leaving room for expansion. For 8 equal portions, aim to use one-eighth of the total batter per waffle; very large irons will produce fewer waffles.
9. Close the lid and cook without opening early, usually for 4-5 minutes, until the waffle is deeply golden, steam has reduced and the iron opens without resistance. Follow the appliance instructions if its timing differs. The center should be cooked through, with no wet batter.
10. Transfer the waffle to the wire rack in the warm oven while cooking the remaining batter. Keep waffles in a single layer, uncovered, so steam can escape. Do not stack them on a plate or cover with foil while trying to keep them crisp.
11. Serve promptly with optional toppings. The recipe is divided into 8 equal nutritional portions even if the iron produces a different number of physical waffles. The 40-minute cook time assumes approximately 8 waffles cooked one at a time.
12. Cool leftover waffles fully on a rack. Refrigerate within 2 hours in a covered container at 4°C / 40°F or below for up to 3 days, or freeze separated by baking paper for up to 2 months for best quality. Reheat until hot throughout in a toaster or moderate oven to restore some crispness.