This recipe is for a delicious and crispy Belgian Waffle. You will need a waffle maker for this. Depending on your waffle maker, this recipe will make about 4 big waffles (if deep maker) or more if you have a more shallow waffle maker.
You will also find a recipe for a blueberry sauce on the bottom of the page. I HIGHLY recommend it; it makes your waffles extra delicious!
Ingredients for waffle:
1 3/4 cups of all purpose flour
1 3/4 cups of milk (you can use any type, but I prefer whole milk)
2 large eggs (you will need to separate egg whites from yolks)
3 teaspoons of baking powder
2 tablespoons of oil (you can use coconut oil if you prefer)
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract (optional)
How to make waffles:
Preheat your waffle maker.
Add egg whites to your KitchenAid Mixer bowl, and with the whipping attachment on, start your mixer on medium speed, until your egg whites start making little bubbles, then increase the speed and let it whip, until you achieve hard peaks (when you turn off the mixer, your egg whites should be very stiff), transfer to another bowl and reserve it.
For the next step, you don’t even have to clean your mixer bowl (from egg whites), just add milk, flour, vanilla extract, salt, oil and egg yolks in the bowl and give it a quick mix, just until blended. Turn off the mixer.
Add baking powder, and with a spatula, fold the batter gently, don’t over do it. Then, add egg whites to the batter, and once again with the spatula, gently fold the mix, until the batter is all smooth.
Pour the batter into the pre heated waffle maker, and follow the manufacturer’s instructions of how long and what temperature you should use. I like to always spray vegetable oil before adding the batter onto my waffle maker.
Recipe for Blueberry sauce:
1 cup of fresh or frozen blueberries, (no need to thaw, if you use frozen)
1 cup of water
1/2 cup of brown sugar (you can also use white sugar if you prefer)
about 1 full teaspoon of cornstarch, mixed in 1 tablespoon of water
How to make it:
In a heavy sauce pan blueberries, water and sugar and let it boil for about 10 minutes, or until blueberries look swollen. Then, start adding the cornstarch liquid into the sauce and mixing it non stop until sauce becomes thicker. The amount of cornstarch will depend on your taste. I like my sauce not so runny and not so thick, so I advise adding little by little, and waiting until it get thicker, then if I like a little thicker, I add a little more of the starch mix. Remember to keep mixing the sauce.
You can save the sauce leftover in a container with a lid, for about 1 week.
I hope you enjoy it as much as I do 🙂