Belgian Waffles

松饼

This waffle is much easier to make compated to liege waffles. They are crispy and fluffy. Instead of baking powder, this recipe uses egg whites (meringue) to create the air bubbles for the waffle batter to rise. 

Ingredients:

150g cake flour

1 large egg (approximately 60g)

30g coconut oil

130ml water

50ml cold milk

20g caster sugar

1/2 teaspoon vanilla extract

1 pinch of salt

1 spoonful of love 

Method:

1. Sieve flour in mixing bowl, make a well in the centre and set aside.

2. Separate egg yolk from egg white. Put the egg white in a mixing bowl and place in fridge to keep it cold. Cold egg whites will make very fine and smooth meringue when we whip them up in step 6.

3. Mix milk, coconut oil, water, egg yolk, vanilla extract and salt in a large cup/container.

4. Pour the mixture in step 3 slowly into the flour. Use a spatula to combine using cutting motion and  turning the mixing bowl at the same time. Do not overmix. It is okay to have small lumps of flour in the batter.

5. Preheat the waffle iron according to manufacturer's instructions. 

6. Remove the mixing bowl with egg whites from the refrigerator and beat the egg whites using a manual or electric whisk. Add the sugar to the egg whites 1/3 at a time. Whip the egg whites until you get stiff peak i.e. when you lift the whisk, the tip of the egg whites bend over like taking a bow.

7. Take half of the beaten egg whites (meringue) and add to the batter (step 4). Use spatula to gently fold the egg whites into the batter. Repeat for the remaining egg whites.

8. Pour or scoop the batter into the waffle iron and make sure all the grids in the waffle iron are covered by the batter. Cook the batter according to manufacturer's instructions. I use Wards cast iron waffle and cook the waffles for 3.5minutes at low-medium heat on each side.

9. Serve the waffles whilst they are hot and crispy. The waffles in my recipe taste good on their own but you can serve them with butter, honey, fruits as desired.