Classic Restaurant Style Belgian Waffles

12,614

224

14

Introduction: Classic Restaurant Style Belgian Waffles

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

How to Make Classic Restaurant Style Belgian Waffles

In this instructable, I will show you how to make amazing Classic Belgian Waffles, the kind you would find at a restaurant, only better! These Belgian waffles are really easy to make, let's get to it. Enjoy! Eat your heart out IHOP. Follow the simple steps or watch the short video tutorial, or do both!

Print the recipe here on my website if you like.

Ingredients:

2 cups of flour (256 grams)

4 eggs (separated)

2 cups of milk (480 ml)

2 Tbs of sugar (25 grams)

1/2 stick or 4 Tbs of unsalted butter (melted) (2 ounces)

1/2 tsp of vanilla extract (2.5 ml)

1/2 tsp of salt (3 grams)

2 tsp of baking powder (10 grams)

Waffle Iron

***double check the metric conversion, but I believe they are correct. :)

Makes about 6 Large Belgian Waffles. Amount will vary depending on your waffle iron. You don't need a fancy waffle iron like I have, but since I make waffles all the time I splurged and got a nice one.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Add Sugar to Egg Yolks

First in a large bowl, put our egg yolks in there, I usually will take two large bowls, crack and separate my eggs, and put the yolks in one bowl and the whites in the other bowl. Next add your sugar, then using a mixer mix the two together.

Step 2: Add Rest of Liquid Ingredients

Now we add our melted butter, vanilla extract, and our milk. Then using a mixer or whisk, mix it in well.

Step 3: Add Dry Ingredients

Now we add our dry ingredients. I like to use a sifter, but it is not absolutely necessary. First add the flour, then the salt and baking powder. Sift or mix it together. If you don't use a mixer, it is a good idea to mix all the dry ingredients with a whisk in another bowl first, before adding it to the liquid mixture.

Step 4: Mix in the Dry Ingredients

Next we use a whisk to mix in the dry ingredients. We don't want to use a mixer at this point, because we don't want to over mix the batter.

Step 5: Whisk the Egg Whites

Now lets whisk our egg whites, until they form nice looking peaks, pretty much just lots of bubbles. I have a whisk attachment for my hand mixer, which works great, or you can use a traditional whisk or fork and beat the whites really well.

Step 6: Fold in the Egg Whites

Next, we just fold in the egg whites. Use a spatula ideally, in the picture I used my whisk, I was too lazy to grab the spatula. Gently fold in the egg whites. We don't want to over mix. The reason why we have the egg whites separated from the egg yolks is that it helps to make the waffles bigger and fluffier.

Step 7: Pour Batter Into Waffle Iron

Now just use your favorite waffle iron and complete your waffles. Mine is pretty fancy, it cost close to 80 dollars, but I figured it was worth it, since I make waffles a lot. You can use any waffle iron. But to get the bigger style waffles, you want the deep irons like mine, they have cheaper Belgian waffle irons as well. Mine has a indicator light when the waffle iron is heated up, and beeps when the waffles are done (nice golden brown). Make sure to use cooking spray on your iron, the first time. I find with this batch (6 waffles) I only need to spray the iron at the beginning. No need to spray in between each waffle, unless your iron is beat up, and the waffles keep sticking.

Step 8: Toppings

Now for this waffle, I just used the classic maple sugar and powdered sugar. There are all kinds of topping choices that you can use - strawberries, whipped cream, blueberries, chocolate chips, raspberries, blackberries, Nutella, bananas, etc. frozen yogurt, ice cream, snickers bars, Kit Kats, M&Ms, ok now I am just being silly.

***You can fold in bananas and other fruits into the batter, and they make awesome fruity waffles that way too. :)

I hope you enjoyed this instructable, now go out there and make some of your own!!

You can print the recipe here.

Step 9: Video Tutorial

Be the First to Share

    Recommendations

    • One Pot Meals Speed Challenge

      One Pot Meals Speed Challenge
    • Backyard Contest

      Backyard Contest
    • First Time Author Contest

      First Time Author Contest

    14 Discussions

    0
    obillo
    obillo

    8 months ago on Introduction

    Excellent example of what an instructable should be: brief and to the point. Am I alone in having noticed that lately some have become long-winded and loaded with too many photos? As an editor I'm sensitive to excesses.

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 8 months ago

    hahaha thank you! I guess it just depends on the instructable and the nature of the project. I have some that are a bit longer with more pictures. But glad you like this one! :) :)

    0
    ELECTRONFLYER1
    ELECTRONFLYER1

    8 months ago

    I made these but I made a few changes. I doubled the sugar and added it to the egg whites along with a 1/4 tsp of cream of tarter before beating to soft peaks . I used regular salted butter since it only added 1/8 tsp of salt . Next time I am reducing the milk by 1/2 cup and adding 1/2 cup of maple syrup .

    0
    M7SHOE
    M7SHOE

    8 months ago on Step 5

    The following phrase is copied from the steps of your Classic Resturant Style Belgian Waffles "Now let's whisk our egg whites, until they form nice looking peaks, pretty much just lots of bubbles." My question is, when it comes to egg whites, "nice looking peaks" and "lots of bubbles" are two different consistency of whisked egg whites. Which is correct? The photos show "frothy".

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 8 months ago

    Honestly for waffles it really doesn't matter whether the egg whites are frothy or you have stiff peaks (nice looking peaks). The taste difference is negligible and they don't seem to effect the texture that much. The picture shows frothy. This was one of my earlier videos and I was a bit rushed so didn't mix the egg whites all the way to get the peaks. With that said stiff peaks are indeed made up of tons and tons of tiny bubbles. If you would like to know exactly what stiff peaks look like, or "nice peaks" this waffle instructable shows it better. Step 2: https://www.instructables.com/id/Jackie-Kennedys-Amazing-Waffles/ I hope this helps clear it up. :)

    0
    Jedi_zombie85
    Jedi_zombie85

    4 years ago

    curse you for this lol my diet will never forgive you hahahaah

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 4 years ago

    LOL, well it will if you make a batch and just eat maybe one a week and freeze them until you want to eat them. haha They do freeze very well after making them, then just throw them in the toaster. Surely your diet would allow one nice fluffy delicious waffle a week? :)

    0
    Cherry_pit
    Cherry_pit

    4 years ago

    These look delicious

    0
    jmdushi
    jmdushi

    4 years ago

    Yummy, with strawberries or blueberries and whipped cream. I will send my bathroom scale on vacation.