Brussels Waffles
A classic Belgian recipe for waffles that are exceptionally light, airy, and crisp. The batter is leavened with yeast and enriched with whipped egg whites, creating deep pockets perfect for holding your favorite toppings.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 352 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
batter
- 250 gall-purpose flour
- 7 gactive dry yeast
- 240 mlmilk, lukewarm
- 120 mlwater, lukewarm
- 85 gunsalted butter, melted and slightly cooled
- 2 pcsegg yolk
- 2 pcsegg white
- 1 tbspgranulated sugar
- 0.5 tspsalt
- 1 tspvanilla extract
Ingredients
- 1 tbspvegetable oil, for greasing
garnish
- 2 tbsppowdered sugar, for dusting(optional)
Equipment
waffle iron · ladle · spatula · wire rack · electric mixer · mixing bowls · whisk
The method
Step by step
- 1
In a small bowl, whisk together the lukewarm milk, lukewarm water, active dry yeast, and granulated sugar. Set aside for 5-10 minutes until the mixture becomes frothy.
About 10 min
Cook’s note: Ensure your liquids are lukewarm (not hot) to activate the yeast without killing it.
- 2
In a large mixing bowl, whisk the all-purpose flour and salt to combine.
About 1 min
- 3
In a separate medium bowl, whisk together the egg yolks, melted butter, and vanilla extract.
About 1 min
- 4
Pour the foamy yeast mixture and the egg yolk mixture into the dry ingredients. Whisk until a smooth, thin batter forms.
About 2 min
Cook’s note: A few small lumps are okay; do not overmix.
- 5
Cover the bowl with a clean kitchen towel and let it rest in a warm place for 60 minutes. The batter should rise and become very bubbly.
About 1 hr
Cook’s note: An oven with just the light on can be a perfect warm spot for proofing.
- 6
When the batter is almost done resting, preheat your waffle iron to a medium-high setting.
About 5 min
- 7
In a clean, dry bowl, use an electric mixer or a whisk to beat the egg whites until stiff peaks form.
About 4 min
Cook’s note: The peaks should hold their shape when you lift the beaters out.
- 8
Gently fold the whipped egg whites into the rested batter in two or three additions, being careful not to deflate the airiness.
About 2 min
Cook’s note: Use a spatula to cut down the middle and fold the batter over the egg whites until just combined.
- 9
Lightly brush the waffle iron plates with vegetable oil.
- 10
Ladle the batter onto the hot iron, close the lid, and cook for 3-5 minutes, or until the waffle is golden brown and crisp.
About 20 min
Cook’s note: Avoid opening the waffle iron too early, as this can cause the waffle to split.
- 11
Carefully remove the waffle and place it on a wire rack to prevent it from getting soggy. Repeat with the remaining batter.
- 12
Serve the waffles immediately, dusted with powdered sugar and your favorite toppings.
About 1 min
Per serving
Nutrition
- Calories
- 351.6kcal
- Protein
- 8.3g
- Carbs
- 42g
- Fat
- 16.5g
- Fibre
- 1.4g
- Sugar
- 9.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store completely cooled waffles in an airtight container or zip-top bag.
Reheat waffles from fridge or freezer in a toaster or an oven at 180°C (350°F) until hot and crisp.