Belgian Waffles exactly the way they should be, fluffy, crispy, and oh so awesome.
Total Time:20 minutes
1–1/2 cups flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1–1/2 cups buttermilk
1/2 cup milk
6 tablespoons vegetable oil
1/2 teaspoon vanilla
2 eggs, whites and yolks separated
3 tablespoons sugar
Plug in your waffle iron and start preheating it. You’ll need it to be fully heated in order to get that ultimate crispness.
In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt.
In a smaller bowl, whisk together buttermilk, milk, vegetable oil, vanilla, and egg yolks.
In a third bowl, use an electric mixer to beat your egg whites until foamy. Slowly add in the sugar as you continue beating until you’ve got stiff peaks.
Add your buttermilk mixture to your dry ingredients and mix gently until combined. A few lumps are fine. With a rubber spatula gently fold in your egg whites into your batter until the streaks are gone.
Add your batter to your waffle iron and cook until the lid lifts relatively easily. If it starts to pull apart in the middle, use a fork to coax the top of the waffle off the waffle iron. Serve immediately or place on a rack in a warm oven to keep hot.
Make sure you have plenty of butter and other toppings for ultimate happiness.
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