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Brussels' Waffles

Course: Breakfast

Ingredients

  • 3 large eggs yolks and whites separated
  • 12 ounces warmed milk preferably whole
  • 1 packet dry active yeast or 3/4 oz. fresh yeast
  • 12 ounces sparkling water room temperature
  • 3 1/2 cups self-rising flour sifted
  • 10 1/2 tbsp butter melted
  • 1 pinch salt
  • 1-2 tbsp sugar

Instructions

  • Heat waffle iron until it’s piping hot!
  • Separate egg whites and yolks in two bowls, and set aside.
  • Warm the milk and combine with yeast and sugar. Allow to bloom for 10 min.
  • Meanwhile, melt the butter in a small sauce pan and beat the egg whites into stiff peaks.
  • Lightly beat yolks and add warmed milk mixture; beat until incorporated. Add the sparkling water and stir gently until well-combined.
  • Sift flour directly into the milk mixture and add a pinch of salt; beat with an electric mixer until all lumps are smoothed out.
  • Pour the melted butter into batter and gently fold in stiffened egg whites by hand. Set batter aside for 20-30 minutes, so yeast can work and batter has time to rise.
  • When the batter shows bubbles, you’re ready to start baking!
  • Butter or oil all sides of your waffle iron, even if it is non-stick. Pour ⅓ cup of batter per waffle, and allow waffle to brown completely.
  • Serve with powdered sugar, brown sugar or whipped cream for an authentic Belgian treat!