Buttermilk Belgian Waffles
These fluffy yet perfectly crisp buttermilk Belgian waffles are a perfect way to start your day. Infused with maple syrup, these golden brown waffles owe their fluffy texture to the stabilized meringue that is folded into the batter.
Ingredients
- 1 3/4 cup All-Purpose Flour
- 1/4 cup Corn Starch
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 2 cups Buttermilk 3.25%
- 1/2 cup Vegetable Oil
- 1/4 cup Maple Syrup
- 2 Eggs, separated, at room temperature
- 1/4 cup Sugar
Instructions
- In a large bowl, sift together flour, corn starch, baking powder, and salt. In a separate bowl, whisk together buttermilk, vegetable oil, maple syrup, vanilla, and egg yolks.
- Add wet ingredients to dry ingredients and mix until smooth.
- Meanwhile, beat egg whites in a separate bowl, until stiff peaks form. Add sugar to stiff egg whites slowly, while continuing to beat. Continue to beat until a silky meringue has formed, the meringue should be glossy and stiff, smooth in texture. If slightly grainy, continue to beat until smooth.
- Add 1/3 of meringue to batter and mix to lighten. Then fold the remaining 2/3 of meringue into the batter, being careful not to overmix and deflate the meringue.
- (Optional): Allow the batter to rest for 15 to 30 minutes, to allow the starch molecules to hydrate and the gluten to relax.
- Using a greased waffle iron, cook waffles on the medium setting. Should be around 4-5 minutes, or when your waffle light turns on. When ready, the waffles should easily pull away from the cooking plates. Serve with your topping of choice and enjoy!
Notes
Make sure to use full-fat buttermilk, as the low-fat variety will make the batter too thin.