Belgian-Style Waffles

Whipping the egg whites separately and folding them in at the end is the difference between a dense waffle and one with a light, airy interior under that crisp shell.

Instructions

1. 1

   Preheat a Belgian waffle iron according to the manufacturer's instructions.

2. 2

   Whisk the flour, baking powder, baking soda, salt, and sugar together in a large bowl.

3. 3

   In a separate bowl, whisk the egg yolks, buttermilk, melted butter, and vanilla until smooth.

4. 4

   In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until they hold soft, glossy peaks, about 2–3 minutes.

5. 5

   Pour the wet yolk mixture into the dry ingredients and whisk just until combined — some small lumps are fine.

6. 6

   Using a spatula, gently fold the beaten egg whites into the batter in two additions, folding just until no large white streaks remain. Do not stir vigorously, or you'll knock the air back out.

7. 7

   Lightly coat the hot waffle iron with nonstick spray or a brush of melted butter.

8. 8

   Pour the recommended amount of batter (usually about 3/4 to 1 cup for a Belgian iron) onto the center of the iron and close the lid.

9. 9

   Cook until the steam coming from the iron slows significantly and the waffle is deep golden brown and releases easily, typically 4–5 minutes — do not force it open early or it will tear.

10. 10

    Transfer to a wire rack (not a stacked plate, which traps steam and softens the crust) and repeat with remaining batter. Serve immediately with butter and maple syrup.