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A Belgian waffle served with blueberry sauce and yogourt

Light, Crisp Belgian Waffles

The recipe card in Mom's elegant script says "DELICIOUS!" and that's not an overstatement. She also noted that the recipe is from the Gazette van Detroit (which has been serving the Belgian American community — and some in Canada! — for 103 years).

This is the recipe as written on Mom's card. When I doubled it, it served 10 people: five adults and five Little Misses who rivalled the big folks in their capacity to consume waffles with whipped cream and strawberries. I used Mom's waffle iron, which produces thick Belgian-style waffles.

Category Breakfast, Brunch, Dessert
Keyword Belgian waffles
Servings 4 or 5 servings

Ingredients

  • 2 egg yolks
  • 2 cups milk (500 ml)
  • 2 cups all-pupose flour (500 ml)
  • 1 tbsp baking powder (15 ml)
  • 1/2 tsp salt (2 ml)
  • 1/3 cup oil
  • 2 egg whites, stiffly beaten

How To Make This Recipe

  1. Beat egg whites first. Set aside.

    Egg whites whipped to stiff peaks

  2. Preheat waffle iron.

  3. Put all remaining ingredients in large bowl. Beat on low until moist, then beat on medium until smooth.

    Batter ready for addition of egg whites

  4. By hand, gently fold in stiffly beaten egg whites.

    Folding the egg whites into the batter

  5. Pour ladle in centre of grid until golden brown: 3 to 4 minutes, depending on the kind of waffle iron. Standard brand flat, 3 minutes. Belgian thick 3:30 to 4 minutes.

    A perfectly cooked waffle

  6. Serve with your favourite toppings.

    A Belgian waffle served with blueberry sauce and yogourt