Classic Crispy Airy Vanilla Waffles, Café-Style
🧂 Ingredients
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- 250 grams medium-protein all-purpose flour
- 50 grams granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine salt
- 2 eggs, separated into whites and yolks
- 350 ml full-cream liquid milk
- 85 grams unsalted butter, melted
- 1 tsp vanilla paste
- 2 tbsp cooking oil or butter, for greasing the waffle iron
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👩🍳 Instructions
- 1 In a large bowl, mix the all-purpose flour, sugar, baking powder, and salt. Whisk until well combined with no lumps.
- 2 In a separate bowl, whisk the egg yolks, milk, melted butter, and vanilla paste until well combined.
- 3 Pour the wet mixture into the dry mixture little by little, stirring gently with a spatula until the batter is smooth. Don't overmix, so the waffles stay tender.
- 4 In another bowl, beat the egg whites with a mixer on medium speed until soft peaks form (fluffy and holding a peak that droops slightly), about 3-4 minutes.
- 5 Add the beaten egg whites into the waffle batter gradually, folding gently with a spatula so the air doesn't escape — this is the key to that airy texture.
- 6 Preheat the electric waffle iron according to the manufacturer's instructions, usually until the indicator light turns on or the temperature reaches 180°C (350°F).
- 7 Lightly brush the surface of the waffle iron with butter or oil using a pastry brush so the waffles don't stick.
- 8 Pour about 100-120 ml of batter (adjust to taste depending on the size of your waffle iron) into the center of the iron, close it, and cook for 4-5 minutes until the steam reduces and the waffle is evenly golden and feels crispy to the touch.
- 9 Remove the waffle with chopsticks or wooden tongs so you don't damage its texture, and place it on a wire rack for a moment to let the steam escape so the waffle stays crispy instead of getting soggy.
- 10 Repeat the cooking process with the remaining batter. Serve the waffles warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
💡 Tips
• Don't overmix the batter once the flour is added; just stir until combined so the waffles don't turn out tough.
• Make sure the egg whites are beaten to just the right soft peak; if they're too stiff, they'll be hard to mix in evenly and can make the batter lumpy.
• The waffle iron must be fully preheated before pouring in the batter so the waffles turn out crispy on the outside and don't stick.
• Waffles can be stored in the freezer and reheated in a toaster or oven to keep them crispy when you're ready to eat them.
📊 Nutrition Facts / serving
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