Belgian Waffles gave my younger son a waffle maker for Christmas and started researching waffle recipes, I was surprised to learn that the key to making fluffy waffles is to separate your eggs and whip the whites.  The extra effort is truly worth it, I promise. Recipe and photo courtesy of

  • 1 3/4 cup flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 3 tablespoons plus 1 teaspoon sugar
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup heavy cream
  • 1/2 cup unsalted butter melted and cooled slightly

In a bowl, whisk together the flour, baking powder, baking soda, cornstarch, sugar and salt. In another bowl, whisk together the eggs, buttermilk and heavy cream. Using a wooden spoon, stir the wet ingredients into the dry ingredients until a few streaks of flour remain, but the batter is almost mixed together. Add the butter and stir until just combined. Important!! Allow to rest for 15-30 minutes. Heat a waffle iron. Brush butter on both sides of the waffle iron. Pour about 1/3 cup onto the iron and cook per instructions.

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