Homestyle Belgian Waffle Batter
The Belgian waffle batter is simple and versatile, making it perfect for both savory and sweet stuffed waffles. The result is a well-recognized and comforting waffle.
š½ļø Makes 4
Ingredients
| 1Ā½ cup | 360 ml | all-purpose flour |
| 1Ā½ tsp | 7.5 ml | baking powder |
| 4Ā½ tsp | 23 ml | granulated sugar |
| 1/4 tsp | 1.3 ml | salt |
| 1 | large egg, separated | |
| 2 cup | 480 ml | milk |
| 1/4 cup | 60 ml | vegetable oil |
| 1/2 tsp | 2.5 ml | vanilla extract |
Instructions
The Belgian waffle batter is simple and versatile, making it perfect for both savory and sweet stuffed waffles. The result is a well-recognized and comforting waffle. Makes 3 to 4 Stuffed Waffles.
- In a large bowl, whisk together flour, baking powder, sugar and salt.
- In a medium bowl, whisk together the egg yolks, milk, vegetable oil and vanilla until blended. Pour over flour mixture and stir just until smooth.
- In another medium bowl, using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form.
- Fold one-third of the egg whites into the batter until blended. Gently fold in the remaining egg whites just until no white streaks remain.
- Continue with the stuffed waffle recipe of your choice.
Tips:
- If making and serving more than one stuffed waffle, preheat oven to 200Ā°F. Transfer cooked waffle to a wire rack on a baking sheet. Keep warm in oven until all waffles are cooked.
- Leftover waffle batter can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
- To freeze cooked waffles, let them cool completely. Then transfer them to an airtight container. Cooked waffles can be frozen for up to 3 months.