📝 About This Recipe
Transport your dinner table to the cobblestone streets of Belgium with these spectacularly light and crisp waffles. Unlike standard pancakes, these use a traditional yeast-leavened batter and whipped egg whites to achieve a cloud-like interior and a shatteringly crisp golden crust. Topped with a cloud of homemade vanilla-infused whipped cream, this dish elevates the 'Breakfast-for-Dinner' concept into a sophisticated comfort food experience.
🥗 Ingredients
The Yeast Starter
- 1 1/2 cups Warm Milk (between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 2 tablespoons Granulated Sugar (divided use)
The Batter Base
- 2 cups All-Purpose Flour (sifted)
- 1/2 teaspoon Salt (fine sea salt)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 2 pieces Large Eggs (separated into yolks and whites)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
Chantilly Whipped Cream
- 1 cup Heavy Whipping Cream (very cold)
- 2 tablespoons Confectioners' Sugar (sifted)
- 1/2 teaspoon Vanilla Bean Paste (for beautiful black flecks)
For Serving
- 1 cup Fresh Berries (strawberries or raspberries)
- 1/4 cup Maple Syrup (Grade A Amber)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
In a large mixing bowl, whisk together the sifted flour, the remaining 1 tablespoon of sugar, and the salt.
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3
Create a well in the center of the dry ingredients. Pour in the yeast mixture, melted butter, egg yolks, and vanilla extract.
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4
Whisk the mixture starting from the center and moving outward until the batter is smooth and no large lumps remain.
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5
Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot. Let the batter rise for 45-60 minutes until it has doubled in size and looks bubbly.
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6
While the batter rises, prepare the whipped cream. In a chilled metal bowl, beat the heavy cream, confectioners' sugar, and vanilla bean paste until stiff peaks form. Refrigerate until ready to serve.
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7
Once the batter has risen, place the egg whites in a clean, dry bowl. Beat them using a hand mixer or whisk until stiff, glossy peaks form.
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8
Gently fold the whipped egg whites into the risen batter using a spatula. Be careful not to deflate the air bubbles; this is the secret to the waffle's lightness.
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9
Preheat your Belgian waffle iron to a medium-high setting. Lightly brush the plates with melted butter or non-stick spray.
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10
Pour approximately 1/2 to 3/4 cup of batter (depending on your iron size) onto the center of the hot iron. Close the lid and cook according to manufacturer directions, usually 3-5 minutes.
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11
Wait for the steam to stop escaping the iron; this is the visual cue that the waffle is crisp and done. It should be a deep golden brown.
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12
Transfer the finished waffle to a wire rack set over a baking sheet in a 200°F oven to keep warm and crisp while you finish the remaining batter.
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13
Serve immediately, topped with a generous dollop of the chilled whipped cream and fresh berries.
💡 Chef's Tips
Don't over-mix the batter after adding the egg whites; streaks of white are better than a flat batter. Ensure your milk is not too hot (over 115°F) or it will kill the yeast, preventing that signature rise. For the crispiest results, never stack the waffles as they come off the iron, as the steam will make them soggy. If you have leftovers, freeze them in a single layer and reheat in a toaster for a quick weekday treat. Use a Belgian-style waffle iron with deep pockets to ensure you get the right texture-to-surface-area ratio.
🍽️ Serving Suggestions
Pair with a side of crispy thick-cut peppered bacon to balance the sweetness. Serve with a steaming cup of dark roast coffee or a glass of dry sparkling cider. Add a dusting of Dutch-processed cocoa powder over the whipped cream for a chocolatey twist. A side of warm caramelized apples or pears works beautifully for a seasonal autumn dinner. For a true 'Brussels' experience, serve with a side of Speculoos (cookie butter) spread.