Belgian Waffles

Method

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1. Whisk the flour, yeast, sugar and salt in a large bowl.

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2. Beat in the warm milk, melted butter, egg yolks and vanilla to a smooth, loose batter.

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3. Cover and leave at room temperature for 1 1/2 hours, until domed and full of bubbles. It can also go in the fridge overnight.

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4. Just before cooking, whisk the egg whites with a pinch of salt to soft peaks.

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5. Fold the whites into the risen batter in two additions. Do not stir it smooth — a few streaks are fine.

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6. Heat a Belgian waffle iron thoroughly. Brush lightly with butter for the first waffle only.

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7. Ladle in enough batter to fill about three-quarters of the plate and close it. Cook 4 to 5 minutes until deep golden and the steam has stopped.

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8. Lift onto a rack, never a plate — a stacked waffle steams itself soft in under a minute.

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9. Dust with icing sugar and serve, with cream and strawberries if you like.

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Chef’s Tips

• Yeast, not baking powder. It is the whole difference in texture.
• Onto a rack, not a plate. Trapped steam ruins the crust.
• Wait for the steam to stop before opening the iron.

Pairing Suggestions

• Whipped cream and strawberries
• Melted dark chocolate
• Strong coffee

Storage & Reheating

Cool completely and freeze 2 months. Reheat from frozen in a toaster.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.