Belgian Waffles + Whipped Cream
There is something particularly satisfying about a really good Belgian waffle. I want the outside deeply golden and crisp, but the inside should still be light, tender and buttery. And if I'm pulling out the waffle maker, I want a proper waffle that actually fills the thing.
I originally started with a smaller batch of batter and discovered that it wasn't quite enough for my Waring Professional double Belgian waffle maker. The waffles were good, but they weren't filling those deep grids all the way to the edges. So I adjusted the proportions until I had enough batter for four substantial Belgian waffles (and that’s the recipe I’m giving you)!
We made these with fresh whipped cream, blueberries and strawberries for the Fourth of July, which gave us a very easy red, white and blue breakfast without turning breakfast into a themed craft project. The combination is worth making whether there's a holiday involved or not.
Here’s a few tips:
One small extra step makes a noticeable difference here: separating the egg and whipping the white before folding it into the batter. You certainly can make waffles without doing this, but it gives the finished waffle a much lighter interior without sacrificing that crisp exterior I want.
Let the batter sit for about 10 minutes before cooking. This gives the flour a chance to fully hydrate and makes for a more tender waffle.
Do not to pull waffles out too early. Let them get properly golden. A pale waffle may technically be cooked, but it won't have that crisp, almost caramelized exterior that makes a Belgian waffle so good.
Lastly, don't stack your waffles as they come out of the waffle maker. All that trapped steam will soften the beautiful crust you just created. Put them on a wire rack instead, or directly onto the rack of a 200°F oven if you want to keep them warm while you finish the batch.
Ready? Let’s go!
Belgian waffles
Makes 4 large Belgian waffles
Ingredients
160 g (1⅓ cups) all-purpose flour
2 teaspoons baking powder
2 teaspoons granulated sugar
½ teaspoon kosher salt
1¼ cups (300 g) whole milk
5 tablespoons (70 g) unsalted butter, melted and cooled slightly
1 large egg, separated
1 teaspoon vanilla extract
¼ teaspoon almond extract, optional
Instructions
Preheat your Belgian waffle maker.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Separate the egg. In another bowl, whisk the egg yolk with the milk, melted butter and vanilla. Add the almond extract if using.
Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine. Do not overmix.
Using the whisk attachment on a stand or hand mixer, beat the egg white until soft peaks form.
Gently fold the whipped egg white into the waffle batter. This gives the waffles a lighter interior while keeping the outside crisp.
Let the batter rest for about 10 minutes while the waffle maker finishes heating.
For a large, deep Belgian waffle maker, start with about 5 ounces of batter per waffle, roughly ⅝ cup. If your particular waffle iron has especially deep plates, you can increase this slightly to 5½ ounces. I use a portioning scoop for this!
Cook until the waffles are deeply golden and crisp. Transfer finished waffles to a wire rack rather than stacking them so steam doesn't soften the exterior.
If you're making all four before serving, keep them directly on the rack of a 200°F oven until everyone is ready to eat.
Fresh Vanilla Whipped Cream
Ingredients
1 cup (240 g) cold heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Chill your mixing bowl and whisk attachment for about 10 minutes if you have time.
Pour the cold cream into the bowl and begin whipping on medium speed. Once it starts to thicken, add the powdered sugar and vanilla.
Increase the speed to medium-high and continue whipping until you have medium peaks. The cream should hold its shape on the waffle but still look soft and billowy. Keep an eye on it toward the end because heavy cream can go from beautifully whipped to over-whipped very quickly.
