My waffle maker is a lower-cost one, and doesn’t have a lot of clearance between the quarters – meaning if the mixture is too thin or crispy, it will fall apart when trying to take it out of the iron. This recipe from food.com https://www.food.com/recipe/the-best-belgian-waffles-63071 ticks the boxes for my equipment and always results in great, light waffles that hold together well. Mix in blueberries or chocolate chips if you desire, but I’ve started to just make them plain and add these on the side for toppings instead.
- Sift together the dry ingredients in a large bowl.
- In a small bowl, add the milk, oil and vanilla.
- Separate the egg whites into a medium bowl, and add the yolks to the small bowl with the milk and oil.
- Pour the wet ingredients into the dry ingredients and use a whisk to mix well.
- Using a hand mixer with a whisk attachment, beat the egg whites until stiff peaks form.
- Fold the egg whites into the large bowl mixture.
- Cook waffles per your iron's instructions, typically 5-10 minutes.