I love waffles, but admittedly it’s more often than not the frozen variety. It’s something about the crispiness of a waffle right out of the toaster where you can spread your butter and get a little bit in every square. I just love it. And since I like to cook from scratch, I decided that I needed a waffle iron in my kitchen arsenal and I sought out to make homemade waffles. However, instead of my homemade version far surpassing the instant option, my waffles were a little lackluster – they were too sweet and worst of all, they were soggy. Such a bummer.
So the other day I was home from work with the boys in the morning, and Brogan’s breakfast request was waffles with my waffle iron. Determined to not succumb to soggy waffles, I searched Pinterest for crispy waffles. The trick, I learned (and had never before tried), is to incorporate a lot of corn starch in the batter and to make them with stiff egg whites (an extra bowl and some extra work, but worth it in the end). The recipe called for buttermilk (which I always prefer) and amaretto liqueur (which I omitted due to Brogan’s nut allergy). I didn’t supplement with vanilla instead because frankly I think it makes the waffles too sweet, and I prefer getting my sweetness from the maple syrup I top them with. The recipe yielded 4 large Belgium waffles, which coincidentally were gone pretty fast. I have definitely found my new go-to waffle recipe. Hope you enjoy!
Crispy Belgium Waffles
2 eggs, separated
3 tbsp sugar
2 cups buttermilk
1/3 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 cup corn starch
1 tbsp baking powder
1/2 tsp salt
1.) Using a stand mixer, combine egg whites and sugar. Use the whisk attachment and start off whipping the eggs on low. Increase speed every 2 minutes or so until you are at medium-high speed. Beat them until they form stiff peaks (took mine about 8 minutes) while you are preparing the other components. (You can use a hand-held mixer, but you won’t get the benefit of prepping the rest while the eggs finish.)
2.) In a medium bowl, mix egg yolks, buttermilk and vegetable oil. Set aside.
3.) In a large bowl, stir together flour, corn starch, baking powder and salt. Add buttermilk mixture to the flour mixture and stir until just combined. Don’t over-stir and make sure there are still lumps. Gently fold in egg whites, making sure you don’t deflate them.
4.) Using a preheated waffle iron, lightly spray with cooking oil. Add 1 cup (heaping cup) of batter to the center of the waffle iron. Close the iron, and immediately flip it over. Cook for 3 minutes and then carefully remove. Top with butter and maple syrup.
Recipe adapted from Fifteen Spatulas’ 5 Secrets to Crisp, Flavorful Golden Waffles.