the Sage Test Kitchen

Essential Belgian Waffle Batter

Name: Essential Belgian Waffle Batter
Cook time: 600 s
Total time: 1500 s
Yield: Makes 12
Ingredients: 3 large eggs - separated; 2 cups (500 ml) milk; 10½ tbsp (150 g) unsalted butter - melted and cooled; 1½ tsp vanilla extract; 2¼ cups (335 g) self-raising flour; ¼ cup (50 g) caster sugar; Ice cream; Blueberries; Shaved coconut; Caramel fudge sauce

25 mins total time

10 mins active time

Easy

Makes 12

Ingredients

Measurements:

3 large eggs
separated
2 cups (500 ml) milk
10½ tbsp (150 g) unsalted butter
melted and cooled
1½ tsp vanilla extract
2¼ cups (335 g) self-raising flour
¼ cup (50 g) caster sugar

To serve

Ice cream
Blueberries
Shaved coconut
Caramel fudge sauce

Instructions

1
Place the egg yolks, milk, butter and vanilla in a medium bowl and whisk until well combined.
2
Combine the flour and sugar in a large bowl and make a well in the center.
3
Whisk the egg mixture into the flour mixture to form a smooth batter.
4
Beat the egg whites with a stand mixer until stiff peaks form. Gently fold the egg whites into batter.
5
Select CLASSIC setting and dial up LIGHT/DARK indicator dial to suit your preference.
6
Preheat until the orange light flashes and the word HEATING disappears.
7
Pour ½ cup of batter into each waffle square and close the lid to cook.
8
Repeat with the remaining batter.
9
Serve topped with ice cream, blueberries, coconut and caramel fudge sauce.