Crispy and fluffy Belgian style waffles served
with berries and freshly whipped cream. The ultimate weekend brunch. Start with the dry ingredients for the waffle
batter. Some all purpose flour, baking powder, salt
and a little sugar to sweeten things up. Measure out the flour, baking powder and salt,
and sieve into a large mixing bowl. Lastly add the sugar as the crystals are too
large to fit through the sieve. Belgian style waffles are traditionally made
with a yeast batter as the rising agent. This produces very light and fluffy waffles
but you do need to give the yeast time to develop. More often than not these waffles are now
made with baking powder instead, which means they only take about a quarter of the time
to make. This recipe uses a tablespoon of baking powder
which may seem like a lot but trust me, it produces the best waffles. Crispy on the outside and so light and fluffy
on the inside. If you would like the full recipe for these
Belgian waffles it will be on my website as well as the full measurements listed in the
information box below. Make sure to subscribe, I’ll have a few
more delicious dessert recipes coming up soon including Tiramisu, thank you to everyone
who has suggested it! Give the dry ingredients a quick mix through
with a whisk so everything is evenly combined and set to the side. Along with baking powder as a rising agent
for these waffles eggs are also used. Seperate two medium sized free range eggs,
placing the whites in a clean bowl and the yolks in with the dry ingredients. The yolks will get mixed in with the rest
of the wet ingredients to form the waffle batter, while the whites will get whipped
to stiff peaks, and folded in later. Whipping the egg whites incorporates so much
air into the batter but this does mean an extra step which takes time. I think it’s well worth the effort for the
perfect waffles – but if you’re in a rush, or you simply want to make these waffles as
simple as possible you can skip this step and mix the eggs into the batter whole. Set the egg whites to the side, we’ll whip
those soon. In the same bowl as the dry ingredients and
egg yolks measure out 1/3 of a cup of a neutral oil like vegetable or canola and pour it in. You can substitute butter in place or use
something like coconut oil if you would prefer. I like to use oil, it’s easy to use, there
is no need to melt it like butter and I find it gives a better crunch to the waffles. Add some vanilla for taste and about 2 cups
of whole milk. Again whole milk works best for these waffles
but if you would like to substitute it for skim or non-dairy you can too. Use a whisk to mix the waffle batter together. It will be quite runny and lumpy, this is
perfectly ok just stop mixing as soon as you no longer see any dry flour, over mixed waffles
aren’t the best. Set the waffles batter to the side while we
whip up the egg whites. This is easiest with a hand mixer but if you
don’t have one you can do it by hand, it’ll just quite a while longer. Whip the whites until they double in volume
and form stiff peaks – when you remove the beaters for the bowl the egg whites should
hold their shape- this should take about 2-3 minutes with a hand mixer or about 5 minutes
if you are doing it by hand. If you don’t have the patients to whisk
by hand for 5 minutes just get them to the stage of being very frothy, it’ll still
work perfectly. Let me know in the comments what your favourite
thing to have for brunch is, weather its what you love to make at home or go out on the
weekend and get. Eggs Benedict is always my go to with perfectly
poached eggs, but pancakes are also a good choice. Gently fold the whipped egg whites into the
waffle batter with a wooden spoon. The batter will become a lot thicker and have
a very light and fluffy texture with the amount of air that is being incorporated, exactly
what you want for the best waffles. This should make around 5 or 6 waffles so
if you are cooking for less it’s pretty easy to just halve the recipe. Although these waffles keep so well in freezer,
they’re great to have on hand when you want something easy without having to do much cooking. Heat up your waffle iron, preferably a Belgian
waffle iron with a large grid pattern like the one I am using. These waffles are pretty good at not sticking
with the oil they contain but you can still spray the waffle iron with non-stick or brush
it with a little melted butter. Scoop out some waffle batter pour it into
the centre of the waffle iron. Close the lid and flip if your waffle iron
can and leave to cook for about 5-10 minutes. I can’t tell you exactly what measurement
to put into the waffle iron, mine takes about 3/4 of a cup for the perfect waffle but your
waffle iron may take a bit more or a little less. Have a play around with the amounts, start
with about half a cup and you’ll soon work out how much you need. I’m using a cup measurement but not filling
it the whole amount. This works out to make about 5 or 6 waffles
but yours may make a few more or a little less. Check the waffle half way through, after about
4 to 5 minutes. You’ll know it’s cooked when it has an
even brown colour and is crispy to the touch.Remove the waffle from the iron with some tongs and
set to the side while you continue to make the remaining waffles. The waffles are best served straight out of
the iron, while they are still hot and crispy. If you would rather serve them all at once
heat your oven to about 180 celsius or 350 Fahrenheit and place the waffles on a single
layer on a cooling rack. Leave them in the oven while you continue
cooking and they’ll stay extra crunchy and perfect until you are ready to serve. These waffles make the perfect weekend brunch
when you have more time to cook. I’m serving my waffles with freshly whipped
cream, berries, a dusting of icing sugar and some maple syrup. They go with just about anything, banana,
bacon, yoghurt, or for dessert chocolate and ice cream. Let me know what your favourite toppings for
waffles are, I would love to see a picture if you make these for brunch! Thank you for watching and I will see you
in my next video.