Deep-Pocket Belgian Waffles

By Sprig Originals ✓ · cooked up in Sprig

A yeast-free Belgian waffle that still shatters: separating the eggs and folding in stiff whipped whites gives you a lacquered, crackly crust and a steamy, almost custardy interior. Melted butter and a splash of buttermilk do the flavor work, cornstarch keeps things crisp, and a standard waffle iron delivers pockets deep enough to hold an irresponsible amount of syrup.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt

• 3 large eggs, separated, at room temperature
• 1 1/4 cups buttermilk, well shaken
• 1/2 cup whole milk
• 6 tbsp unsalted butter, melted and cooled slightly
• 2 tsp vanilla extract
• 1/8 tsp cream of tartar
• 1 tbsp granulated sugar (for the whites)

• nonstick spray or melted butter, for the iron
• warm pure maple syrup
• powdered sugar, for dusting
• softened butter, berries, or lightly sweetened whipped cream

Instructions

1. Set a wire rack inside a rimmed baking sheet and place it in the oven. Heat the oven to 250°F — this is where finished waffles stay crisp while the rest cook. Preheat your waffle iron on its medium-high setting.
2. Whisk the flour, cornstarch, 2 tablespoons sugar, baking powder, baking soda, and salt together in a large bowl until evenly combined and no lumps of soda remain.
3. In a medium bowl, whisk the 3 egg yolks with the buttermilk, whole milk, and vanilla until smooth. Whisking constantly, stream in the melted butter so it emulsifies rather than seizing into flecks.
4. Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry streaks remain — about 15 strokes. Lumps are fine and desirable. Let the batter rest while you whip the whites.
5. In a clean, completely grease-free bowl, beat the 3 egg whites with the cream of tartar on medium speed until foamy, about 1 minute. Add the 1 tablespoon sugar and increase to medium-high; beat until the whites hold firm, glossy peaks that just barely curl at the tip, 2 to 3 minutes total. Do not beat to dry, chalky stiffness.
6. Stir one-third of the whites into the batter to loosen it, then add the remaining whites in two additions, folding with a wide spatula — cut down the middle, sweep along the bottom, and turn over — until just a few white streaks remain. Stop early; deflating the whites is the only way to ruin this recipe.
7. Lightly coat both plates of the hot waffle iron with nonstick spray or brushed melted butter. Ladle in enough batter to cover about three-quarters of the lower grid (roughly 3/4 to 1 cup for a standard Belgian iron) and close the lid without pressing down. The batter will expand to fill the pockets.
8. Cook 4 to 6 minutes, until steam has slowed to a wisp and the waffle is deep golden brown and firm at the edges. Resist opening the lid before the 4-minute mark. Transfer directly to the rack in the warm oven — never stack waffles, which traps steam and softens the crust.
9. Repeat with the remaining batter, re-greasing the iron between waffles, and hold everything in the oven for at least 3 minutes before serving; the dry heat sets that final crackly shell.
10. Serve immediately, dusted with powdered sugar and passed with warm maple syrup, softened butter, berries, or whipped cream.

Chef's tips

Nutrition (per serving, estimated)

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