International dishesSavory CakesEurope and North Americaabout 40 minutes
Belgian waffles come out deep golden, crisp outside and airy inside. Holding on to the air bubbles is the challenge, since a heavy hand at the mixing stage leaves them flat and dense. The egg whites are whipped to stiff peaks and folded in gently at the end.
The batter chills for 20 minutes before it goes into the iron, which gives an even rise and a crisper crust. A hot iron brushed with butter before every batch is what keeps the waffles from sticking.
This batch weighs about 1.5kg, at roughly 204 calories per 100g. They suit a breakfast with fresh fruit.
Method
Sift 450g all purpose flour, 67.5g kOBE Monk Fruit Blend, 3 teaspoons baking powder and 1 teaspoon salt together and mix well, and call this mixture 1. Melt 70g butter in the microwave.
Whip 6 egg whites to stiff peaks.
Put 450ml oat milk and 3 egg yolks in a bowl and whisk, add 1 teaspoon vanilla and the melted butter and stir, then add the remaining 67.5g kOBE Monk Fruit Blend and stir until dissolved, and call this mixture 2.
Pour mixture 2 into mixture 1 and stir until combined, fold in the whipped egg whites, sift the batter smooth and chill it for 20 minutes.
Heat the waffle iron on the stove, brush it with butter, pour in the batter and cook for 7 to 10 minutes until the waffles are done.
Tips
Whip the egg whites to stiff peaks and fold gently from the bottom up so the batter keeps its air.
Twenty minutes of cold resting gives an even rise and a crisper shell.
The mold must be hot and brushed with butter before every batch so nothing sticks.
A finished waffle is golden brown, crisp outside and soft and airy inside.
Vanilla extract can be left out when it is hard to find.
Fill the mold about two thirds, since too much batter spills over the edge as the lid closes.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.