Klassieke huisgemaakte wafels

• 250 g flour
• 2½ tsp baking powder*
• 2 egg yolks
• 30 g sugar (add more to taste if desired)
• 1 tsp vanilla extract
• or vanilla sugar for a slightly sweeter batter
• ½ tsp salt
• 275 ml milk
• Add a little extra to thin the batter for softer waffles
• 50 g butter (melted)
• or plant-based butter
• 2 egg whites

Bereiding

1. 1
   Stap 1.1. Prepare the Batter: In a large bowl, combine:
2. 2
   Stap 2.Flour
3. 3
   Stap 3.Baking powder
4. 4
   Stap 4.Egg yolks
5. 5
   Stap 5.Sugar
6. 6
   Stap 6.Vanilla extract
7. 7
   Stap 7.Salt
8. 8
   Stap 8.Milk
9. 9
   Stap 9.Beat until the batter is smooth.
10. 10
    Stap 10.Add the melted butter and fold it into the mixture until fully incorporated.
11. 11
    Stap 11.2. Whip the Egg Whites: In a separate clean, grease-free bowl, beat the egg whites until soft peaks form.
12. 12
    Stap 12.Do not overbeat — the egg whites should remain light and airy.
13. 13
    Stap 13.3. Fold Egg Whites into Batter: 1. Gently fold half of the whipped egg whites into the batter.
14. 14
    Stap 14.2. Once incorporated, fold in the remaining egg whites.
15. 15
    Stap 15.Work carefully to keep the batter light and fluffy — this gives the waffles their airy texture.
16. 16
    Stap 16.4. Baking the Waffles: 1. Preheat the waffle iron to medium heat.
17. 17
    Stap 17.2. Lightly grease with butter or baking spray.
18. 18
    Stap 18.3. Spoon batter into the iron (an ice-cream scoop works well).
19. 19
    Stap 19.4. Bake for 4–6 minutes, or until golden brown and crisp.