Ingredients:

  • 2 cups all-purpose flour (250g)
  • 0.5 cup cornstarch (60g)
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon baking powder
  • 0.5 teaspoon fine sea salt
  • 1.75 cups whole milk, room temperature (415ml)
  • 0.5 cup unsalted butter, melted and cooled (115g)
  • 2 large egg yolks
  • 1 tablespoon vanilla bean paste or extract
  • 2 large egg whites
  • 0.25 teaspoon cream of tartar

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, and sea salt until well combined.
  2. In a separate medium bowl, whisk together the room-temperature milk, egg yolks, melted cooled butter, and vanilla extract.
  3. Create a well in the center of the dry ingredients. Pour the milk mixture into the well and whisk until just combined. A few small lumps are acceptable; do not overmix.
  4. In a clean, grease-free bowl, beat the egg whites and cream of tartar using an electric hand mixer. Start on low and increase to high until stiff, glossy peaks form.
  5. Using a silicone spatula, gently fold one-third of the whipped egg whites into the batter to lighten it. Gently fold in the remaining egg whites until no large white streaks remain, being careful not to deflate the air bubbles.
  6. Preheat your Belgian waffle iron. Pour the recommended amount of batter onto the hot iron and cook until the steam stops and the waffle is golden brown and crisp.
  7. Transfer the finished waffles to a wire cooling rack immediately to prevent sogginess from steam entrapment.