Crispy Belgian Waffles

Ingredients

Instructions

1. 1

   In a large bowl, whisk together flour, sugar, and baking powder until evenly combined.

2. 2

   In a separate bowl, whisk together egg yolks (save the whites), buttermilk, melted butter, and vanilla until smooth.

3. 3

   In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form - when you lift the beaters, the peaks should stand straight up without drooping. This takes 2-3 minutes. The whites should look glossy and hold their shape.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined (some lumps are okay). FOLDING IN THE WHITES: Add about 1/3 of the beaten egg whites to the batter and stir to lighten it. Then add the remaining whites. Using a rubber spatula, gently fold by cutting down through the center, sweeping along the bottom, and folding over the top. Rotate the bowl and repeat until just combined. Don't overmix - you should still see some white streaks. This keeps the waffles light and fluffy.

5. 5

   Preheat your Belgian waffle maker according to manufacturer instructions. Lightly grease if needed. Pour batter onto the center of the iron (about 3/4 cup for most makers - fill to about 1 inch from edges as it will spread). Close the lid and cook until the steam stops and waffles are golden brown and crispy, about 3-5 minutes depending on your waffle maker. Don't open too early or the waffle may tear.

6. 6

   Transfer waffles to a wire rack to keep them crispy (placing directly on a plate makes the bottom soggy). Serve warm topped with butter, maple syrup, and fresh berries.