In Belgium there is no such thing as a Belgian waffle. We have 3 types of waffles. The sugar waffle (from Liège) with big chunks of sugar in them. The very light and fluffy Brussels Waffle (to be eaten with icing sugar or some fruit and whipped cream). And the vanilla waffle. These you can keep for about a week or so. And no, we don't eat them for breakfast, nor with savory stuff.
Today we're making vanilla waffles. This type is at its best when eaten cold. The buttermilk is essential in this recipe and so is the cane sugar, so please don't substitute.
What do you need?
250 g soft butter (room temperature)
250 g cane sugar
2 tbsp vanilla sugar
3 eggs (separated)
240 ml buttermilk (1 cup)
500 g self rising flour (sifted)
1 pinch of salt
Whisk (with an electric mixer) butter and sugar until pale and creamy. Whisk in the egg yolks and the buttermilk. Gradually add the flour.
Add a pinch of salt to the egg whites and whisk until medium stiff peaks. Take 1/4 of the egg whites and mix into the batter. Take the rest of the egg whites and fold them gently into the batter (use a rubber spatula). Do not whisk!!!
The batter is ready to bake!
Place the waffles on a cooling rack so they don't get soggy. You can keep them for at least a week in an airtight container. Have fun!