Brussels waffles recipe - KitchenAid

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat alternative.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is dairy-free and lower in calories.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Dried fruit is shelf-stable and often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Pour the warm milk and warm water into a bowl of a stand mixer. Add crumbled yeast. Attach the Wire Whip to the stand mixer and mix on speed 2 until yeast dissolves.

Add the egg yolks and mix again on speed 2 until everything forms a smooth mixture.

In another bowl, add the flour and the salt. Turn the Speed Control Lever to 2 and mix dry ingredients. Slowly stream in the milk mixture.

Pour in the melted butter and mix for another minute. Put the Speed Control Lever to 4 and mix for 4 minutes until the batter is completely smooth.

In a different bowl, whisk the egg whites on speed 8 until they form soft peaks.

Turn the Speed Control Lever to 2 and start adding the batter to the egg whites. Mix until fully incorporated.

Cover the batter with a towel, let the batter rest in a warm place for 30 minutes.

Heat up the waffle iron on high heat. Scoop 2 ladles of batter into the waffle iron and bake waffles until they are golden. Repeat until all batter is used. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens