When I was younger, it was not my milkshake that brought all the boys to the yard. It was my waffles.
I hosted Before-School-Brunches in high school where we’d heat up the waffle iron and friends would come over ready to grub. My mom and I would prepare a waffle bar full of fruits, whipped cream, real maple syrup and homemade Belgian waffles.
You can tell I had the fun house to hang out at, right?
My love for fluffy yet crisp Belgian waffles started at a young age and was perpetuated by years of Dining Hall meals at UCLA. Unlimited waffles really helps you pack on that Freshman 15.
Worth every syrup induced pound, I tell you.
So once I graduated, the obsession stuck. One of the first kitchen appliances I purchased post-grad to fill out my first ever apartment?
You got it. A waffle iron!
Totally non-essential. But essential to me.
I did a LOT of research to find the ideal iron. These things can run a pretty hefty price tag! I went with Oster 1 1/2 inch thick Belgian Waffle Maker, which at about $35 on Amazon, was a steal. I’ve had this thing for coming up on 5 years now and it has more than lasted the test of time.
I’m not sure if anyone can turn down an invite for Sunday Brunch with homemade waffles. If they can, they are a much, much stronger man than I.
If you’re worried about the versatility of this kitchen accoutrement, pour yourself a mimosa so you can RELAX. You can make pretty much any bread/pastry recipe more interesting by making it in a waffle iron. Waffle cookies. Waffle cornbread. Waffle brownies.
But if you’re a waffle n00b trying to impress someone on a morning in (or morning after), I like to go with the standard, tried and true, crispy on the outside, fluffy on the inside BELGIAN WAFFLE.
How-To Make the ULTIMATE Belgian Waffles (You ready?)
This recipe is simple, low sugar and absolutely delicious. The key is whipping the egg whites and yolks separately. This may seem like an extra, unnecessary step that’s lacking in a lot of recipes… but if you skip it, you might as well just eat cereal you lazy bum.
Whipping the yolks and folding in the whites gives the batter an airy lightness and custard like texture all at once. Yes, airy AND custardy. Impossible, you say?
I say nothing is impossible!
(That’s about all the motivation you’re going to get from me right now, I’m about to get busy whipping my eggs back and forth like Willow at a breakfast buffet).
Paired with real maple syrup and fresh fruit, you may never want to leave your yard for brunch again.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon cinnamon
- 4 large eggs, separated
- 2 tablespoons sugar
- 1 teaspoon sugar
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter, softened
- 2 cups low-fat milk
- Non-stick cooking spray
- Pre-heat waffle iron to high heat.
- Sift together flour, baking powder, sea salt and cinnamon in a medium bowl.
- Using a fork or whisk, beat together egg yolks with 2 Tbsp. sugar until sugar is completely dissolved and turns pale yellow.
- Add vanilla, butter and milk to the yolks and whisk until combined. It is okay if there are still small lumps of butter.
- Slowly combine dry mixture to the egg-milk mixture, mixing just until combined. Over-mixing will make the batter bake dense.
- Add 1 tsp. sugar to egg whites and whisk in a medium bowl until soft peaks form (about 1 minute).
- Gently fold whisked egg whites into batter. Again, do not over-mix if you want light, fluffy waffles!
- Spray waffle iron with non-stick spray and cook according to your iron's recommendations. (My waffle iron uses about 1 cup of batter per round and takes about 3 minutes to cook.)
- Get ready to grub on some warm and delicious waffles!
- Tip: You can't go wrong with a little real maple syrup and whipped cream on these bad boys. For an even more delicious treat, heat up the syrup with a teaspoon of butter, drizzle and enjoy!
- For a healthy addition, top with fresh berries or sliced bananas. Yum!