Crisp Belgian-Style Waffles

Method

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1. Heat the waffle iron thoroughly — it should be at full temperature before the first waffle goes in.

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2. Whisk the flour, cornflour, sugar, baking powder and salt together.

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3. In a jug, whisk the buttermilk, egg yolks, melted butter and vanilla.

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4. Fold the wet into the dry until only just combined; a few lumps are fine.

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5. Whisk the egg whites to soft peaks, then add the 2 tablespoons of sugar and whisk to firm, glossy peaks.

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6. Fold the whites into the batter in two additions with a light hand, keeping as much air as possible.

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7. Brush the iron lightly with oil and ladle in enough batter to cover about three-quarters of the surface — it will spread.

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8. Cook for 4 to 5 minutes, until the steam slows dramatically and the waffle is deep golden and releases easily.

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9. Move straight to a rack in a 100°C oven rather than stacking, so the shell stays crisp. Serve with syrup and berries.

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Chef’s Tips

• Never stack waffles. Trapped steam turns a crisp waffle limp in under a minute.
• The iron is ready when the steam stops billowing — resist opening it before then, which tears the waffle.
• Leftover waffles toast beautifully from frozen, which makes a double batch worth making.

Pairing Suggestions

• Coffee, or a glass of cold milk
• Serve with fried chicken for the classic Southern pairing
• Finish with fresh fruit

Storage & Reheating

Freeze on a tray then bag for 2 months. Reheat directly in a toaster from frozen.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.