![]() Mix Dry Ingredients: To a large bowl add the flour, cornstarch, baking powder, sugar, salt and whisk until combined.Prep Waffle Iron: Preheat your waffle iron, spray with non stick cooking spray and set aside.Vanilla Extract – For that added hint of flavor.Milk – Use your preference, dairy or non dairy will work.Eggs – Make sure the whites are separated from the yolks! We separate the whites to make our Belgian waffles extra light and fluffy. ![]() Sugar – I used granulated sugar, you can substitute with brown sugar, honey, agave or maple syrup.Cornstarch – This is the secret ingredient that makes these waffles extra crispy!.The batter for Belgian waffles is also made a little differently by using a leavening agent or egg whites ( like I used in this recipe) to make the batter extra light and fluffy! The secret ingredient to get them extra crispy is the cornstarch! So there you have it, the more you know. Regardless of which waffle I’m eating, I’ll enjoy it BUT, there is a difference when it comes to “types of waffles.” Belgian waffles are thicker and typically larger than regular waffles because they are made with a waffle iron that has deeper grids ( if you don’t have a waffle iron I suggest you stop reading right now and go buy one, trust me – it’s worth it □ ) They also have a crispier, lighter texture than your typical waffle. All you need is a waffle iron and a handful of pantry staple ingredients to make your #breakfastgoals dream come true! Belgian waffles vs regular waffles I am OBSESSED with Belgian waffles, regular waffles, chicken and waffles – anything with the world “waffle” attached to it, sign me up! Thick, fluffy, with deep pockets perfect for holding ooey gooey maple syrup, these Belgian waffles are a standout at the breakfast table!Ĭrispier and fluffier than their flattened counterpart, I would hands down choose waffles over pancakes any day! Plus, they are SO easy to put together. “and in the morning, I’m making WAFFLES” – Donkey, Shrek. 5.2 Try these toppings to make your waffles extra special:.5.1 Try mixing these options into your batter:.Why? Many a waffle recipe swear up and down that this makes loftier, lighter, fluffier waffles or pancakes. Beat the Egg Whites: Same as above, except beat the egg whites in a mixer until they hold soft peaks before folding them into the batter.It turned out to be a brilliant trick and less fussy than beating egg whites, so I thought I'd give it a try here. Why? I first discovered this unusual method in a pancake recipe on The Kitchn. Finally, the unbeaten egg white is folded into the batter. The yolks get mixed with the liquids, and then the liquids go into the dry ingredients. Separate the Eggs: Same as the two-bowl method, but separate the yolks and whites.This is also the method used by the majority of buttermilk waffle recipes that I found. Why? This way, the liquid ingredients get thoroughly mixed before going into the dry, giving you a more uniform consistency throughout. Two-Bowl Method: Mix the dry ingredients in one bowl and the liquid ingredients in another, then stir the wet into the dry.Why? So easy you can make them while still half-asleep. One-Bowl Method: Mix the dry ingredients, make a well in the center for the liquids, then stir everything together. ![]()
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