Waffles are a much loved treat worldwide for breakfast as well as for dessert.
We just can’t get enough of these at our home and love them with pretty much anything. From the classic combination of butter and maple syrup to adding an extra naughty amount of Nutella. Maybe even sandwiched with spicy fried chicken, these are absolutely delicious!
If you’re wondering what makes them the BEST, it has got to be due to it’s crisp texture on the outside and the lightness on the inside. I have experimented a lot with making waffles and this has got to be my favourite one yet.
I keep getting questions on “how to make waffles crispy“, and the answer honestly is simple. You need a good quality Belgian waffle maker with deep pockets that heats up very well and a good recipe that ensures the batter rises properly and gives it the right texture. You also need to ensure that you add just enough batter into the machine. Adding less batter, won’t give you a crispy top and too much will make it overflow.
Every waffle maker is different, and you may need to play around with the temperature settings and cooking time until you get the perfect waffles. But it’ll be absolutely worth it when you get to munch in those golden-brown goodness!
I am so excited to finally share my recipe with you all. It has both yeast and baking soda and requires about an hour to proof in room temperature. It could also be prepped a night in advance and stored to slow-proof in the refrigerator. After proofing we add a few other ingredients along with whipped egg whites that give a lovely lightness to the batter.
Although this batter does take slightly more effort than your typical waffle batter, the result is absolutely incredible and I hope you enjoy them just as much as we do!
The Best-Ever Belgian WafflesCourse: Breakfast, DessertsDifficulty: Easy
1/2 Tsp active dry yeast
1/4 cup luke-warm water
3 cups all-purpose flour
1/4 cup granulated sugar
1 Tsp salt
2 1/2 cup milk
- After Proofing
1 Tbsp lemon juice
1/2 cup butter (or vegetable oil)
1 Tsp vanilla extract
1/4 Tsp baking soda
4 eggs, seperated
- Start with mixing together yeast and warm water in a cup. Let it rest for 10mins until it forms bubbles on the top.
- In a large bowl, add and whisk the flour, sugar and salt. Pour in the milk and yeast mixture, whisk again until combined.
- Cover bowl with cling and let it proof slightly in room temperature for about an hour. Alternatively, you could also keep it in the fridge to slow-proof overnight.
- After Batter Proofs
- In another smaller bowl, add and mix together the lemon juice, butter, vanilla extract, baking soda and egg yolks. Mix it into the proofed batter.
- The egg whites can then be whipped using an electric beater on high speed until it forms stiff peaks. Fold half of it into the batter, followed by the rest.
- Cook the Waffles
- Preheat your Belgian waffle iron on a high setting, the temperature level will alter for different irons. I keep mine on the highest setting.
- After it is preheated, spray it with non-stick cooking spray and pour about 1/2 cup of batter into each mold. Again, the quantity will differ for different waffle makers but attempt to fill the space without leaving gaps or overfilling.
- Cook for 6-8 minutes without disturbing it. Open when the steam flowing out reduces, that is often an indication that the waffle is ready.
- Keep the waffles on a wire rack to cool. A wire rack ensures all the moisture leave the waffle without getting it soggy and helps it become crispier as it cools.
- You may serve immediately with your choice of toppings. Or you could also keep them in a preheated 200C oven for a few more minutes until you are ready to serve them all-together. This will also enable toasting them further.
- For storing: You can freeze the prepared waffles for upto 3months and just toast them a little either in a toaster, frying pan or oven to reheat it and indulge!