Basic belgian waffle recipe

4 servings
10 min
15 min
Very Easy
The yeast and the beaten egg whites which are folded into the batter work together to produce a light crisp waffle.


Number of serving: 4
3 1/4 cups all purpose flour and one package  (7g) instant dried yeast

4 medium eggs

whole milk

two sticks butter

vanilla sugar

some salt


  • Take a cup of milk to start and heat it until it is lukewarm then mix in your yeast. You can now leave the yeast standing for a while.
  • In the mean time melt the butter, but stop as soon as it melts, don't over heat it or even burn it you will lose the taste. Separate the egg yolks from the egg whites and beat the egg whites until you get snow.
  • Now take a big giant huge bowl and throw in all the flour, vanilla sugar and some salt. Make a hole in the middle of the flour and fill it with melted butter, dissolved yeast and egg yolk.
  • Mix while you are adding milk. You should mix it really well so there are no lumps.
  • The question you might ask here is how dense should the dough be, how much milk It should be thick, think pancakes and then make it a bit thicker. Gently mix the beaten egg whites into the dough.
  • Leave the dough to rest and rise at room temperature for a while. How long Until the volume of the dough doubles or even triples! We told you to take a really big bowl.
  • If you are in a hurry then wait for 30 minutes to one hour, but if you can, make the waffle dough in the evening and leave it overnight. Use the oil to grease the waffle iron

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