Discussion Thread ๐ Sunday 26 July 2026
(aussie.zone)
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this post was submitted on 25 Jul 2026
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For sweet belgian ones, the trick is to separate yolk and white, make the batter with the yolk, whisk the whites till fluffy and gently fold the whites into the batter.
The end product is very light, fluffy and crispy.
yes, I saw that in some recipes
I've had a LOT of Belgian waffles and the ones from carts are made with dough, not batter! Those are Liege waffles made with pearl sugar. The ones made with batter are Brussels waffles. The thin ones are Malines waffles.
I'm on this.
I have bought the waffle maker , just a simple one ๐