Belgian-Style Waffles

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar
• 2 large eggs, separated
• 1 3/4 cups whole milk
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 nonstick cooking spray for the waffle iron
• 1 cup fresh berries, for serving
• 1/2 cup maple syrup or whipped cream, for serving

Nutrition (estimated per serving)

Method

1. Plug in your waffle iron and set it to preheat on a medium setting; most irons need 5 to 10 minutes to fully heat, and a cold iron is the most common reason waffles stick.
2. In a large bowl, whisk together the 2 cups flour, 1 tablespoon baking powder, 1/4 teaspoon salt, and 3 tablespoons sugar.
3. Separate the 2 eggs, placing the whites in a clean medium bowl and the yolks in a small bowl; be careful not to let any yolk fall into the whites, since even a little fat will stop the whites from whipping properly.
4. Whisk the egg yolks with the 1 3/4 cups milk, 1/2 cup melted butter, and 1 teaspoon vanilla until combined.
5. Pour the wet mixture into the dry flour mixture and whisk just until no dry streaks remain; a few small lumps are fine and overmixing will make the waffles dense.
6. Using a hand mixer or a whisk and some elbow grease, beat the egg whites for about 2 to 3 minutes until stiff peaks form, meaning the whites hold a pointed peak when you lift the beater straight up without drooping over.
7. Using a rubber spatula, gently fold the beaten egg whites into the batter in three additions, cutting down through the center and sweeping up the sides in a circular motion. Stop folding as soon as no white streaks remain; deflating the whites here will make flat, dense waffles.
8. Once the waffle iron is fully preheated (most models have an indicator light that turns green or stops blinking), spray both plates lightly with nonstick cooking spray.
9. Pour about 3/4 to 1 cup of batter onto the center of the lower plate, depending on your iron's size, close the lid, and do not open it for at least 3 minutes even if you are curious; opening too early tears the waffle in half.
10. Cook until the iron's steam stops billowing out the sides and the indicator shows the waffle is done, usually 4 to 5 minutes total, or until deeply golden brown and crisp when you finally open it.
11. Carefully lift the waffle out with a fork and transfer to a wire rack (not a plate) so steam can escape from underneath and the bottom stays crisp instead of turning soggy.
12. Repeat with the remaining batter, re-spraying the iron plates between waffles.
13. Serve warm, topped with the 1 cup fresh berries and maple syrup or whipped cream.

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