Brussels Waffles
Why this recipe works
- Classic Brussels-style texture: A yeasted batter gives the waffles their light, aerated structure and gentle fermented flavour.
- Crisp outside, airy inside: Whipped egg whites are folded in just before cooking, helping the waffles stay delicate while the hot iron sets a crisp surface.
- Simple to serve: Icing sugar is the classic finish, but the mild buttery base also works well with fruit, cream, chocolate, or syrup.
Get the most out of this recipe
Timing notes
- Let the batter rise fully: The batter should be doubled and bubbly before the egg whites are folded in; this is what gives the waffles their characteristic lightness.
- Best served warm: Serve the waffles soon after cooking for the crispest texture, as they soften as they sit.
Texture tips
- Keep the batter airy: Fold the whipped egg whites in gently and stop as soon as they are incorporated; overmixing knocks out the air.
- Restore crispness: If the waffles soften, refresh them in a 180°C (355°F) oven until hot and crisp again.
Make-ahead tips
- Freeze after cooling: Cool the waffles completely, freeze them in a single layer, then bag them once firm to prevent sticking.
- Reheat for a crisp finish: Reheat chilled or frozen waffles in a 180°C (355°F) oven until hot through and crisp at the edges.
Ingredient notes
- Use lukewarm milk: The milk should be warm rather than hot before the yeast is added, so it activates without damaging the yeast.
- Milk affects richness: Whole milk gives a fuller, softer crumb, while low-fat milk makes a slightly lighter but less rich waffle.
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Ingredients
Instructions
- Warm the milk in a small saucepan until just lukewarm, then remove from the heat. Stir in the butter until melted, then stir in the caster sugar and yeast.
- In a large bowl, whisk together the flour and salt. Pour in the warm milk mixture and whisk until smooth and lump-free.
- Separate the eggs, putting the yolks into the batter and the whites into a clean bowl for whisking later. Whisk the yolks and vanilla into the batter until fully combined.
- Cover the bowl and leave the batter to rise in a warm place until doubled and bubbly. It should look aerated and smell lightly yeasty.
- Heat the waffle iron until very hot. Whisk the egg whites to stiff peaks, then gently fold them into the risen batter in two additions, keeping as much air as possible.
- Cook the waffles in batches, using enough batter to just cover the grid without overflowing. Bake for 3 to 5 minutes per waffle, until deep golden and crisp, then serve warm dusted with icing sugar.
Recipe notes
Tips
- For the lightest texture, make sure the egg whites are whisked to stiff peaks and fold them in gently with a whisk or spatula.
- If the waffles soften as they sit, crisp them for 2 to 3 minutes in a 180°C (355°F) oven before serving.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs stamped with the British Lion mark.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Whole milk with low-fat milk for a slightly lighter waffle, though the texture will be less rich.
- Replace Caster sugar with granulated sugar; whisk a little longer to help it dissolve.
Storage
- Refrigerate up to 2 days
- Cool completely, then store in an airtight container in the fridge. Reheat in a 180°C (355°F) oven for 5 to 8 minutes until hot and crisp; freeze in a single layer, then bag, and reheat from frozen for 8 to 12 minutes.
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Recipe overview
- Servings: 8 servings
- Yield: waffles
- Total time: 1h 45min (25min active)
- Difficulty: Medium
- Cuisine: Belgian
-
Allergens:
Eggs Gluten Milk Wheat
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