Belgian waffles are lighter and crispier with much deeper pockets while regular waffles are denser.
Recipe by Sarah Dall
Eton mess waffles
Ingredients
BELGIAN WAFFLE BATTER
- 300g cake flour
- 30ml (2 tbsp) sugar
- 20ml (4 tsp) baking powder
- pinch salt
- 2 large eggs, separated
- 450ml full-cream milk
- 125ml (½ cup) sunflower oil
- butter/oil, to grease
- 200g frozen mixed berries
- 50g castor sugar
- seeds of ½ vanilla pod (reserving the split pod)
- 250ml (1 cup) whipping cream
- 6 ready-made meringues (click here for a recipe)
- icing sugar, to dust
Instructions
Preheat the waffle iron.
For the Belgian waffle batter, sift the dry ingredients into a large bowl. Whisk together the egg yolks, milk and oil and slowly add to the dry ingredients, whisking continuously, to form a smooth batter. Whisk the egg whites to stiff peaks and fold into the batter.
Grease the preheated waffle iron, pour in the batter and cook until golden brown, 3 – 5 minutes.
Place the frozen berries, sugar, vanilla seeds and pod in a small saucepan over medium heat. Bring to a gentle simmer, stirring continuously, until all the sugar has dissolved. Simmer for a further 5 – 10 minutes until the berries are cooked and the liquid is syrupy. Remove from heat, discard the pod and set aside to cool.
Whip the cream to soft peaks and fold in a third of the berry syrup. Divide the cream over the waffles and crumble over the meringue. Top with the remaining berry compote and dust with icing sugar to serve.
