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–+ servings

If it's Waffle, This Must be Belgium

Although it would be reasonable to think that the only differentiation between American and Belgian waffles is the size of their irons-so to speak-but the batter is different as well as a good bit of the lightness we expect of the interiors coming from either yeast, or in this case, beaten egg whites.
If you're looking for something a bit more...domestic, click here. (The batters can be assembled from the same parts list as below.)
Photo by Lynne Calamia
ACTIVE TIME: 30 minutes
TOTAL TIME: 40 minutes
Yield: 8 Belgian waffles

Software

  • 4 tablespoons unsalted butter, cut into 4 even pats
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 3 large eggs, room temperature
  • 2 cups buttermilk, room temperature

Specialized Hardware

  • Belgian waffle iron

Procedure

  • Melt the butter in a small saucepan over medium-low heat. Once it melts reduce the heat to low and cook, swirling the pan frequently until the milk solids turn golden brown and the butter smell nutty, 2-3 minutes. Set aside to cool.
  • Whisk the all-purpose flour, pastry flour, cornstarch, baking soda, and baking powder in a large mixing bowl until combined.
  • Separate the egg yolks from the whites, placing the yolks in a medium mixing bowl and the whites in a separate mixing bowl.
  • Add the salt, sugar, and buttermilk to the bowl with the egg yolks and whisk until the salt and sugar have dissolved and the mixture is smooth.
  • Drizzle the browned butter into the bowl of dry ingredients and work it in with a silicone spatula at first, then switching to your hands to evenly coat all the flour with butter, much like making biscuits or pie dough. Pour the buttermilk mixture in and whisk just enough to combine without over mixing.
  • Whip the egg whites with an electric hand mixer or with a whisk until medium stiff peaks are achieved. Fold 1/3 of the whites into the waffle batter until most of the whites have almost disappeared. Repeat with the rest of the whites adding in thirds until you have a light airy batter. Rest for 5 minutes.
  • Meanwhile, heat your waffle iron to the manufacturer's instructions set to the medium-high setting. If you don't trust your irons surface, lightly lube with a nonstick cooking spray before adding batter.
  • Ladle or scoop 4 ounces (1/2 cup) of the batter onto the grates of the iron. Close the lid and cook until golden brown, about 3 minutes.
  • Serve immediately or hold briefly on the rack of a 200℉ oven, unstacked, until ready to serve.