I have worked on this recipe to recreate the Belgian Waffles I enjoyed in Antwerp, Belgium. Light & fluffy yet tenderly crisp on the outside, these Belgian waffles will not disappoint!
Keyword: Best belgian waffle
180gramssparkling water room temperature
210gramswhole or 2% milk120 degrees
3gramsinstant yeast2 tsp
20gramsextra fine sugargranulated can substitute
100gramsmelted butter (European)
In a large bowl, combine sparkling water, milk, yeast, vanilla, sugar, egg YOLKS, salt.
Add the flour, whisking until smooth.
Add melted butter.
In a stand mixer or with a hand mixer with the whisk attachment, whisk egg WHITES until medium peaks form. Fold the egg whites into the waffle batter, keep folding until incorporated.
Cover the bowl and place in a warm area to rise for 40 minutes or until doubled in size.
Heat your waffle iron to medium (results may vary). I use a 4x4 square iron and this takes 1/2 cup of batter for each waffle. Once your waffle iron stops steaming, check your waffle for doneness. Remove when golden brown.
Top with powdered sugar, pure maple syrup, whipped cream, berries - or all of them!
The waffles freeze very well. Place a few in a freezer storage bag. To reheat, pop in the toaster and press the "frozen" button. Voila, waffles anytime!
A note on European butter: try to source this if you can at your grocery store. American butter has a higher water content and can affect the recipe results. I use Presidente and have used Plugra in the past, both with good results.
Invest in a good kitchen scale, measurements are much more exact this way.