Fluffy, Crispy, Piping-Hot Belgian Waffle Recipe | Cupcake Jemma

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is plant-based.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness.

Add 500 mls of whole milk and a squeeze of lemon juice to a bowl.

In a large bowl, combine 300 grams of plain flour, 20 grams of caster sugar, 3/4 teaspoon of salt, and 3 teaspoons of baking powder.

Whisk the dry ingredients together.

Add the milk mixture to the dry ingredients and whisk until combined.

Melt 110 grams of unsalted butter, let it cool, and then add to the batter.

Add 2 whole eggs to the batter and whisk until smooth.

Turn on the waffle pan to heat it up.

Add 1/2 teaspoon of vanilla extract and 75 grams of chopped pecans to the batter and mix.

Pour just shy of 1 cup of batter into the hot waffle pan and close the lid.

Cook for about 2-3 minutes until golden brown, checking for color.

Carefully remove the waffle from the pan and repeat for a second waffle.

Serve the waffles topped with maple syrup, squirty cream, and fresh strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens