Dessert Recipe: Crispy Dessert Belgian Waffles

Crispy Dessert Belgian Waffles

1½ C plain all-purpose flour, sifted
¼ C cornflour (cornstarch), sifted
1 tsp baking powder, sifted
½ tsp sea salt flakes or ground sea salt (I used Himalayan pink salt)
¾ C caster sugar
1½ C buttermilk
¼ C vegetable oil
1 tsp vanilla extract
2 eggs, yolks and whites separated
1/2 tsp cream of tartar (to stabilise egg whites)

Sweet Crispy Belgian Waffle Topping:
Homemade ice-cream or store-bought ice-cream flavour of your choice.
Pictured here: Cookies and cream with macadamia nut ice-cream.
Crushed meringue
Crushed chocolate honeycomb bar
Chocolate sauce & 100% pure Canadian maple syrup, drizzled to serve
Fresh strawberry or sliced strawberries, if you like

Combine flour, baking powder, salt and sugar in a large mixing bowl.
Add in buttermilk, oil and the egg yolks only. Whisk till batter is smooth, then set aside.
In a stand mixer, whisk the egg whites with the cream of tar tar until stiff peaks form. Add to the batter by folding it gently to combine. Makes 6 waffles in a standard waffle iron.

Lightly grease your waffle iron with some melted butter brushed on. Heat up the iron till ready and hot. Using a ¼ measure cup, add about ¾ C of the waffle batter to the iron but do not close the lid.

Let the batter cook till bubbles appear on the top of the waffle and it is no longer as wet as it was. Close the lid and cook for about another 2-3 minutes till it is golden brown.

This recipe makes about 6 waffles. For a savoury waffle, omit the sugar and add another ½ tsp more of the salt. The method is the same.


recipe resource here 

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