Indulgent Belgian Waffle

1.  Mix dry ingredients in a bowl using a whisk or fork, whatever is handy. In a separate bowl, mix wet ingredients and egg yolks. RESERVE THE EGG WHITES. 

2. Using your hand or stand mixer, beat the four egg whites on high speed until soft peaks form. This usually takes about 3-5 minutes.* Soft peaks mean that if you were to put a fork in and lift it from the egg whites, it would create a mound or a more pointed peak. The quality of your egg white peaks is the key to the fluffy, light, and crispy texture of the waffle. 

Preheat the waffle maker

3. Combine the wet and dry ingredients thoroughly in the larger bowl by hand with a spoon or rubber spatula. Once they are thoroughly combined, fold in the egg whites. 

4. To fold in the egg whites, dump all of the whites into the bowl on top of the batter. Using a rubber spatula, use a slow figure-eight motion from the side of the bowl to the bottom in the center, back up the other side of the bowl, and back down in the center. The key here is slow movements until you incorporate the egg whites to make a light and fluffy batter. 

5. Preheat your waffle iron after you finish the batter.  For our waffle iron, I prefer the highest setting as it makes the crispiest waffle. Typically you will use 3/4 cup to a 1 cup measuring cup to dip the batter and spread it starting at the middle of your waffle iron. The amount of batter needed to get a perfectly round or square waffle will depend on the size of your waffle maker. When you close it, the batter will distribute itself the rest of the way.