Description
These waffles are much lighter, less dense than your average Belgian Waffle. As with most dishes that require regular milk, I opt out and use almond milk whether that be unsweetened for savory dishes or plain for sweet dishes.
Ingredients
Scale
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
4 large eggs, separated
2 tablespoons sugar
½ teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk (I use almond milk)
non-stick cooking spray
Instructions
- Using an electric mixer, whip the egg whites until they reach soft peaks form.
- In a separate bowl, combine egg yolks, and sugar. Whisk until yolks are pale yellow in color. Add vanilla and stir.
- Slowly add melted butter, use the tempering method for this step then slowly whisk in milk, set aside.
- Prepare dry ingredients in another bowl. Slowly add egg mixture to dry ingredients and stir until everything is incorporated but not for too long.
- Gently Fold in egg whites.
- Transfer batter to waffle iron and cook until waffles are golden brown.
- Prep Time: 20 minutes
- Cook Time: 20 minutes