These waffles are super quick and simple to make, and honestly some of the best and fluffiest waffles I’ve had.
I genuinely want to shake the hand of the person who invented the waffle. Waffles are like the perfect food; they are fluffy, buttery, and super versatile. My favorite part about waffles is that are somewhat of a blank canvas: they can be topped with anything, made to be savory or sweet, or even used as the bread of a sandwich. And I love all the nooks are crannies that just soak up everything, from syrup to whipped cream to hot sauce. While I may not have cooked very many waffles in my day, I certainly have eaten a lot of them. And I can honestly say that I think this recipe make the best waffles I’ve ever had.
I have never really made waffles before, and I think it mostly had to do with the fact that I didn’t have a waffle iron. Not that waffle irons are so expensive to buy, but I never really got around to going to the store with the sole purpose of purchasing one. Plus, my kitchen counter and cabinets are already pretty full with other cooking gadgets. But everything changed for me this past Memorial Day weekend, when my Uncle Mick had his annual garage sale. Most of the members of my family have a pretty bad habit of collecting junk, as I’m sure many of your family members do as well. Whether it is picked up from someone else’s garage sale, from the trash, or from my dad’s favorite store “Stan the Junkman” (I can’t even call it a store, it’s actually a warehouse full of what they call “architectural salvage”), throughout the course of the year my family accumulates a lot of excess stuff. And so every year at the beginning of the summer my Uncle Mick has a huge garage sale so that everyone can purge themselves of all the things that they have inevitably come to realize they don’t need. But of course my dad usually ends up coming home with more stuff than he was even selling in the first place, as collected from what everyone else has deemed as junk from their own homes. Normally I would complain and tell him he doesn’t need any more stuff, but this year I kept my mouth shut because he brought me a waffle iron! I’m not sure who exactly at the garage sale was getting rid of it, but their trash is most definitely my treasure.
With my new (second-hand) waffle iron, thoroughly cleaned of course, we immediately set upon the task of making the world’s best waffles. And these Simple Belgian Waffles come as close to that as any I have ever tasted. With tons of butter and a good sprinkle of sugar in the batter, I didn’t expect them to be anything less. I think part of the key to these waffles is that we separated the eggs and then whipped the egg whites and folded them into the batter. This way, you still get all the fatty richness of the egg yolk that make these waffles super decadent, but you also get all that airy body from the whipped egg whites to make them perfectly light and fluffy. Along with an extra dash of baking powder, these waffles are some of the fluffiest I’ve had. Douse them with maple syrup or caramelized fruit, use them as bread for a sandwich stuffed with all your favorite cold cuts, or serve them alongside perfectly crispy fried chicken. My personal favorite way to eat these waffles? Sweet and simple: fresh whipped cream, perfectly ripe berries, and a sprig of mint.
- 2 cups of milk
- 8 eggs, separated
- 4 cups of flour
- 1 cup of sugar
- 2 teaspoons of baking powder
- 2 sticks of butter, melted
- ¼ teaspoon of salt
- Cooking spray or butter for greasing your waffle iron
- Separate your eggs, and add the egg whites to a large mixing bowl. Using an electric mixer, whip your egg whites until they reach stiff peaks.
- Mix together your dry ingredients (flour, sugar, baking powder, and salt).
- Whisk your egg yolks and add them together with the milk and melted butter.
- Slowly add wet ingredients into your dry ingredients while whisking to mix them together well. Your batter should be mostly lump free, but a few lumps here and there is okay.
- Add your whipped egg whites into your batter and fold them in to combine, but be gentle as to not deflate your egg whites.
- Ladle your batter into a hot, greased waffle iron and cook until golden brown, about three minutes (depending on your waffle iron) These waffles are best served hot!
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