Pancakes & Waffles
Crispy Belgian Waffles
Deep-pocketed waffles that shatter on the outside and stay tender inside. A little cornstarch and whipped whites are the trick.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups (420ml) milk
- 2 large eggs, separated
- 1/2 cup (115g) butter, melted
- 1 teaspoon vanilla
Method
- Whisk the flour, cornstarch, sugar, baking powder and salt together.
- In another bowl whisk the milk, egg yolks, melted butter and vanilla.
- Beat the egg whites to soft peaks in a clean bowl.
- Stir the wet mix into the dry until just combined, then gently fold in the whites.
- Cook in a preheated waffle iron until deeply golden and crisp, about 4–5 minutes each.
- Serve straight away — or hold on a rack in a 200°F oven so they stay crisp.
Cook's notes
- The cornstarch is what makes them shatter-crisp; don't skip it.
- Don't stack hot waffles — they steam each other soft. Use a wire rack.
- Freeze extras and reheat in the toaster for instant weekday waffles.
More breakfast ideas
Pancakes & Waffles
Fluffy Buttermilk Pancakes
Tall, cloud-soft pancakes with crisp golden edges. The buttermilk and a rested batter do all the heavy lifting.
Sweet Mornings
Classic French Toast
Custardy in the middle, caramelized at the edges. Day-old bread is the move, and a splash of vanilla makes it sing.
Eggs
The Perfect Cheese Omelette
Soft, just-set, and folded around a melty middle. Low heat and constant motion turn three eggs into something French-bistro good.