Waffles like from my Belgian waffles recipe are the perfect solution when spontaneous guests come over or you just want to have a quick and easy little culinary treat. The feeling of happiness when you bite into the still slightly warm waffles. Belgian waffles mean crispy on the outside, but chewy on the inside and a bit like a delicious French toast. For me, waffles are perfect when they are not too sweet but still flavorful. Belgian waffles are my favorite at this, as they have the perfect consistency and flavor.
I always have the ingredients in my quick and easy waffle recipe for Belgian waffles in the house. Probably exactly why I always like to make fresh waffles:
Preparation and instructions for Belgian waffles recipe
Separate eggs and first beat the egg whites until stiff and set aside. Mix the egg yolks with the milk, vanilla sugar and fluffy butter in a food processor.
Gradually add flour, baking powder, baking soda and sugar to the batter until a homogeneous dough is formed. Finally, carefully fold the stiff ice cream whites into the batter.
The Belgian waffle batter can now be put in the refrigerator or directly into the waffle iron. Bake for about 3-4 minutes per waffle and allow to cool or evaporate slightly on a cooling rack. Finally, decorate according to preference and desire and enjoy while still warm.
With my Belgian waffle is particularly important to me that it consists only of simple ingredients that I always have in the house. You do not need to wait, as with delicious yeast cake, but can start directly.
You can let the waffle iron get warm already, when you just start with the dough. In my Belgian waffle batter recipe, the egg whites must be beaten to egg whites beforehand and the eggs separated. With this step, the spontaneous guest often gets wide-eyed because it looks like a lot of trouble, but with a little care, it still turns out quickly.
If you want to play it safe, you can of course add the eggs directly to the batter completely. However, this then affects the fluffiness of the waffles and you get quite normal classic waffles. If you have a large waffle iron, for Belgian waffles, you should then rather change the baking method to CLASSIC, instead of BELGIAN. However, I like to make the effort and manage it without egg separator.
Sometimes it’s the little differences that make a simple recipe extra delicious. Much like pancakes, the whipped egg whites make waffles simply irresistible. Waffles are not only great as a cake substitute, but also to get shiny eyes at breakfast. As a surprise for brunch or even as a wicked late-night snack with ice cream. Plus, “Belgian waffles” always look delicious!
What goes well with waffles as a topping?
To top or decorate Belgian waffles, I always like to use fresh toppings such as strawberries, bananas, blueberries, hot cherries, red fruit jelly, whipped cream, vanilla ice cream, chocolate spread, maple syrup, sugar and cinnamon mixture, and very traditionally, powdered sugar.
As it is usual with waffle batter, it can be easily prepared in advance. It can be stored in the refrigerator for about 2-3 days. Longer I would not use the dough with fresh ingredients. In this case, it is better to bake all the waffles and freeze them directly. After defrosting, the waffles are only briefly reheated in the toaster. However, they taste best fresh from the waffle iron.
When I first tried the Belgian waffle batter waffle recipe, I didn’t expect it to taste much different than my usual waffle recipes. However, I was very pleasantly surprised by the taste and overall impression. I can’t wait to try the next recipes for my big waffle iron. Will be happy to tell you about them.
Belgian waffles simple recipe – delicious waffle batter
Equipment
- 1 stand mixer
- 1 waffle iron
- 1 waffle iron Belgian waffles
- 1 egg separator
Ingredients
- 3 eggs (eggs are separated)
- 420 ml whole milk 3,5%
- 125 g margarine vegetable (e.g., sunflower) (soft/fluid)
- 8 g vanilla sugar
- 200 g cake flour
- 1 tsp baking powder
- 1 pinch baking soda
- 50 g sugar
Recipe-Instruction
- Allow waffle iron to preheat – if possible on "BELGIAN" setting.
- First, separate the eggs and beat the whites until stiff, setting the beaten egg whites aside.3 eggs
- Now mix the egg yolks together with the milk and soft or liquid butter or margarine (can also be microwaved briefly) and vanilla sugar.420 ml (1 ¾ cups) whole milk 3,5%125 g (4.40 oz) margarine vegetable (e.g., sunflower)8 g (2 tsp) vanilla sugar
- Mix flour, baking powder, baking soda and sugar and add to the dough by the spoonful.200 g (1 ⅔ cups) cake flour1 tsp baking powder1 pinch baking soda50 g (¼ cups) sugar
- Finally, gently fold the beaten egg whites into the batter so that they are still easily recognizable.
- Now pour half a cup (about 100ml) per waffle into the waffle iron and let it bake according to the degree of browning and desired crispiness.
Notes
Nutrition
Belgian waffles are simply my favorite. Quick and easy to make – another highlight are the waffles with yeast, a little more effort, but also particularly delicious.
