This breakfast waffle is lighter than air, and just crispy (borderline flaky) enough on the outside. These artisanal waffles are utterly wafflicious, but their flavor is delicate, which puts any condiments – like butter or syrup – more forward in the taste profile than you might anticipate. So, use a high-quality butter and only the best syrup, and don’t use too much. They take especially well to fruit compote and lightly whipped crème fraîche.
Ingredient for:
2 eggs
2 oz. (1/4 cup + 3 Tbs) pastry flour
2 oz. (1/4 cup + 2 Tbs + 1/2 tsp) bread flour
1/2 oz. (2 Tbs) corn flour
2 tsp baking powder
3/8 tsp fine sea salt
1/4 oz. (1 Tbs, packed) dark brown sugar
8 oz. (1 cup) whole milk at 120°F
1 3/4 oz. (2½ Tbs) European-style butter, melted to 120°F
How to do it:
- Place eggs in a 120°F water bath, and leave them in it for 20 minutes. Meanwhile, sift together the flours, baking powder, and salt into a medium bowl. Set aside.
- In a small bowl, combine the sugar with 1½ oz. (3 Tbs) of the warm milk, stirring until the sugar is dissolved. Set aside.
- Whisk together egg yolks, sugar/milk blend, and about 4¼ oz. (½-cup + 2 Tbs) of the remaining milk.
- Whisk in the melted butter.
- Preheat the waffle iron to setting 3 (of 7). Meanwhile, whisk the wet ingredients into the dry, just until the dry ingredients have been moistened.
- Add the remaining milk, and finish blending.
- Whip the egg whites to soft peaks, and fold them into the batter.
- Pour the batter into the preheated iron – being careful not to overfill – and cook until the iron says they’re done (or for 3 minutes 25 seconds).
- Remove the waffles from the iron and place on a wire rack to cool for a few seconds before serving.
Notes:
(5 / 5) This recipe is an adaptation of “Ultimate Waffle Recipe,” from Waffle Recipes: Professional Formulas for Artisanal Waffles. I’ve Americanized the measurements, and have economized the instructions. If you like it, follow the link to find many other interesting-looking waffle recipes. This is the second in my wafflescapade, as I continue to search of a waffle to serve Roger Federer for breakfast (more on that in a future post). I did indeed love these waffles, but I’m going to keep looking before I decide to feed them to the Fed.
If using a thermometer is a deal-breaker for you, it takes about two minutes for my microwave to heat two cups of water to 120°F. The water winds up not so hot that you can’t put your fingers in it, but hot enough that you can’t leave them there indefinitely.
Instead of using a combination of cake and bread flour, substitute 4 oz. AP flour.
Corn flour is not corn meal. It’s masa.
120°F is a bit beyond the boiling point of butter, so be careful that it doesn’t spatter or overflow its container.
The whites of warm eggs are markedly more fluid than when refrigerated. Take care in separating them.
If your iron has degree settings, set it to 375°F.
“Not overfilling” my All-Clad 4-Square Belgian Waffle Iron means removing ½-cup of the batter and reserving it for a fifth waffle.
If the waffles cool to room temperature, you can refresh them by placing them into the iron to cook for 10 seconds. Serve immediately afterward.
Artisanal Waffles
Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything.
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Jeff, you’re making me hungry for waffles again. I need to find a proper Belgium waffle maker around here. All we have are Swedish heart-shaped waffle makers. Looking at your second image made me think waffles and fried chicken. Don’t know why I’ve never had waffles and fried chicken.
In the end, once I find the Belgium waffle maker, we’ll be making some of these tasty babies and maybe some fried chicken. Always wondered, do you pour the syrup over the fried chicken too?
Ron recently posted…The Sami, some reindeer and tunnbröd…
Hey, Ron! Yeah, I’m kind of enjoying my waffle maker. I have had waffles and chicken, and I have to say that I don’t quite get it. You know how sometimes you get a breakfast that comes with a side of pancakes? It’s kind of like that: you get some chicken, and you get some waffles. I don’t get what they have to do with one another except that they’re on the same plate.
Light and crisp…that’s how a perfect waffle should be! I want mine with lots of butter and syrup, please 🙂
angiesrecipes recently posted…Hokkaido Coconut Soup
I usually smother my waffles with butter and syrup, but these cried out a lighter treatment.
This waffle and I have something in common. We both beg for syrup 😉
Hahah! Me too!
I don’t know, I think these waffles look good enough for Fed. I mean if someone volunteered to make me waffles, I wouldn’t complain. Beggars can’t be choosers. Damn good looking waffle you’ve got there, Jeff!
David @ Spiced recently posted…Red Beans and Rice
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Great looking waffles! You’re really, really tempting me to buy a waffle iron. 🙂
John / Kitchen Riffs recently posted…Guinness Beef Stew
It’s one of those bulky gadgets that has only one use, so I appreciate your resistance.
The perfect light and crispy vehicle for my favorite butter (Plugra). We love waffles around here, and these look fantastic. My 13-yr-old announced over the weekend that he wants to start making “dinner waffles.” I’m in!
Valentina recently posted…Fried Lemon Caesar Salad Recipe
I’m in, too!
These sound and look amazing! Can’t wait to try this recipe!
Thanks, Sisters!
Its looks so yummy, I love Waffles.
Thanks!
Jeff, these look amazing! I always prefer waffles to pancakes because they can better hold the melted butter and syrup, which I love a LOT of! These look light and delicious! 🙂
Haylie / Our Balanced Bowl recently posted…Dark Chocolate Truffle Brownies
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I do love waffles. After about twenty years I finally took the waffle iron out of the closet. Since then it has stayed close by. These look worthy enough for Roger. ??????
Abbe@This is How I Cook recently posted…Hamantashen or Hamantaschen?
I think they might be Fed-ready, but I’ve still got a few more to try.
Those waffles would make my day. I like plenty of butter on mine.
Leo recently posted…What Is Masago? 7 Health Benefits + Drawbacks of Sushi Fish Roe
Me too!
Oh my gosh, so golden, crispy and delicious. I want these this weekend!!
Me too!
Jeff, I’ll be pulling out my waffle maker this weekend! These look perfectly crispy on the outside, and I’m betting with the pastry flour and corn flour, they’re so light and fluffy on the inside. We always put a dollop of whipped cream on ours – with the maple syrup!
Kelly | Foodtasia recently posted…Creamy Italian Sausage Pasta
Yum! Enjoy!
I’ve finally convinced my hubby not to make Bisquick waffles, but I think I need to make up a batch of yours to show him how fabulous waffles made with a superior recipe can taste. YUM!
Liz recently posted…Frozen Grasshopper Pie with an Oreo Crust
Ugh! My mom used to make Bisquick pancakes. They’re so heavy.
I had the best ever waffles with I was in San Francisco two years ago Jeff. Lynne and I had never experienced the delights of an American diner before so we skipped the hotel breakfast and decided to look for our own one morning and found a place called Lori’s Diner. It was amazing. These tasty looking Artisanal Waffles remind me of that amazing time. Yours are proper well made original waffles. Yum!
neil@neilshealthymeals.com recently posted…Mushroom Tarragon Soup
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Waffles are my JAM! I’m not a huge pancake person but OMG I could eat waffles ALL DAY LONG. I like that your waffle is crispy… borderline flaky, that always fun, texture is very important when using extra syrup. 🙂
Wish you lived nearby, Mary – I’d make waffles for you!
The waffles turned out perfectly, you must have a really good waffle iron. My waffle iron is simple and about 30 years old, I must have gotten it for my 4rth birthday ;-)!
Eva Taylor recently posted…Restaurant Review: Restaurante Alameda, Granada and a very special treat!
You know, age has no effect on a waffle iron. I wish I could say the same for myself. I do have a new one, hence the posts – the nice thing about it is that it has deep, deep pockets. Makes impressive waffles.
I have not had waffle for a while…now looking at yours, it is time to bring out my waffle iron…these sure look much lighter than the traditional ones…it sure pay off to take the extra step to whip the egg whites. Thanks for the recipe, I hope you are having a great weekend Jeff!
They were quite a bit lighter than the typical waffle, Juliana! Thanks for stopping by!
we love waffles.. jeff, your waffles looks perfect. I always choose waffles over pancakes. I sometimes serve waffles with blueberry cream filling in desserts too 😉
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I love waffles for weekend brunching, and these look so light and airy, with a crispy exterior! I would soak these in maple syrup! yum!
Leanne | Crumb Top Baking recently posted…Blackberry Lemon Overnight Oatmeal Muffins
I hope you do, Leanne!
These are so good!!! Way better than the ones you buy at the store. We had them with stewed blueberries and whip cream but they are good with just a bit of margarine and some syrup. Thanks for the recipe, Jeff!
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Thanks so much, Michael!