Belgian Waffles

Let's Cook

1. Step 1.

   Melt the butter in a small saucepan over medium-low heat. Once melted, reduce the heat to low and cook, swirling the pan frequently, until the milk solids turn golden brown and the butter smells nutty, 2–3 minutes. Set aside to cool.

2. Step 2.

   In a large mixing bowl, whisk together the all-purpose flour, pastry flour, cornstarch, baking soda, and baking powder until well combined.

3. Step 3.

   Separate the egg yolks from the whites, placing the yolks in a medium mixing bowl and the whites in a separate mixing bowl. Add the salt, sugar, and buttermilk to the yolks and whisk until the salt and sugar have dissolved and the mixture is smooth.

4. Step 4.

   Drizzle the cooled browned butter into the bowl of dry ingredients. Work it in with a silicone spatula at first, then switch to your hands to evenly coat all the flour with butter, much like making biscuits or pie dough.

5. Step 5.

   Pour the buttermilk mixture into the flour-butter mixture and whisk just enough to combine without overmixing.

6. Step 6.

   Whip the egg whites with an electric hand mixer or a whisk until medium-stiff peaks form.

7. Step 7.

   Fold one-third of the whipped egg whites into the waffle batter until most of the whites have almost disappeared. Repeat with the remaining whites in two more additions, folding gently each time, until you have a light, airy batter. Let the batter rest for 5 minutes.

8. Step 8.

   While the batter rests, heat your waffle iron according to the manufacturer's instructions, set to medium-high. If you don't trust the iron's surface, lightly coat it with nonstick cooking spray before adding the batter.

9. Step 9.

   Ladle or scoop 4 ounces (1/2 cup) of the batter onto the grates of the hot waffle iron. Close the lid and cook until golden brown, about 3 minutes.

10. Step 10.

    Serve the waffles immediately, or hold them briefly on a rack in a 200°F oven, unstacked, until ready to serve.