Belgian Breakfast Waffles

Light, crisp Belgian-style breakfast waffles with a soft interior, served warm with fruit, yoghurt or syrup.

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Belgian waffles are at their best straight from the iron. Separating the eggs and folding in whipped whites gives this home version a lighter texture without complicated ingredients.

Ingredients

• 280 g plain flour
• 40 g cornstarch
• 2 tsp baking powder
• 0.5 tsp fine salt
• 3 tbsp caster sugar
• 3 eggs (separated)
• 420 ml whole milk
• 100 g unsalted butter (melted and cooled slightly)
• 1.5 tsp vanilla extract
• 250 g fresh berries (to serve, optional)
• maple syrup (to serve, optional)
• Greek yoghurt (to serve, optional)

Step-by-step method

1. Preheat the waffle iron fully before mixing the final batter. A properly hot iron is important for crisp edges.
2. Whisk the flour, cornstarch, baking powder, salt and 2 tablespoons of the sugar in a large bowl so the raising agent is evenly distributed.
3. In a second bowl, whisk the egg yolks with the milk, melted butter and vanilla until smooth. Pour this mixture into the dry ingredients and stir only until no obvious dry flour remains.
4. In a clean bowl, whisk the egg whites until foamy, then gradually add the remaining tablespoon of sugar and continue whisking to soft peaks.
5. Fold one third of the whipped whites into the batter to loosen it, then gently fold in the rest. Stop as soon as the batter is combined so you keep as much air as possible.
6. Lightly grease the waffle iron if your model requires it. Add enough batter to cover about two-thirds of the plate, close the lid and cook according to the machine instructions until deep golden and crisp.
7. Transfer cooked waffles directly to a wire rack rather than stacking them, which would trap steam and soften the crust. Keep them warm in a low oven while cooking the remaining batter.
8. Serve immediately with berries, yoghurt, maple syrup or your preferred toppings. Leftover waffles can be cooled completely and reheated in a toaster to restore crispness.