Everyone loves waffles, the free-hotel-continental-breakfast waffles. And whenever we try to make them at home, they keep falling short. And it makes us wonder the “secrete” ingredients that we are missing out on?Using pre-made waffle mix, homemade mix all resulted in disappointment. Did research upon research and I found out that “secrete” ingredient—corn flour or starch. And, of course, keeping the waffles warm in the oven.Another trick is to separate the egg yolks from the egg whites. While the egg yolks are whisked till smooth and added along with the other wet ingredients and added to the dry, the whites are whisked till stiff peaks are formed and folded into the batter. This is why you will see some frothy egg in the batter.Do not be tempted to use buttermilk. Use regular milk. Buttermilk makes the waffles creamy not crispy. The batter will be runny. Thinner than other waffle batter.Belgian waffles are a type of waffle known for their lighter batter, larger squares, and deeper pockets compared to American waffles, making them ideal for holding syrup and toppings. Originally, Belgian waffles were leavened with yeast, but modern recipes often use baking powder for convenience. Belgian waffles are commonly eaten for breakfast but can also be served as dessert with ice cream and fruit.Next time you are making waffles, try these tips mentioned above and see the result!

I have this sourdough starter in my kitchen, and I keep feeding it, so I gotta find ways to use it.Turns out, sourdough waffles are amazing! You gotta make the batter the day ahead, but that just means less work in the morning.

Classic waffles for a royal breakfast after Christmas! The kid said: “Since you’re not working today, Mom, and I don’t have school, you promised waffles!” Voila! 🧇

Waffles make me happy! 🧇😋 I made these over the weekend and my three year old ate FOUR of them. I’m not entirely sure how she did that, but waffles clearly make her happy, too!This recipe is modified from The NY Times. Refer to the Notes following the recipe for more information.

I was hungry. I wanted waffles. I did not have a waffle iron. I made my waffles in the SANDWICH MAKER. It came out thin as a cracker. And it was good. And I really liked it. When they're thin it's more like a snack than a breakfast/lunch. I'm hungry again today. And I'll make waffles again. Try it. I promise you'll love it.

Kids want waffles and this is my go to recipe.

There are actually two types of Belgian waffles. The Brussels style is what Americans are used to seeing as Belgian waffles, but there is also the Liege. Using yeast instead of chemical leaveners gives it a unique taste and a denser, chewy dough. Couple that with all the things coconut and you get a delicious, slightly healthier waffle.

Some of the best waffles I've had! So worth the extra time!

I don't really like waffles made with yeast or baking powder in the batter, as they're quite heavy.Make a big batch of these when you have time and store in the freezer for a hassle-free treat anytime (defrost in a toaster oven for a few minutes at 750 W).Make sure to use fresh eggs for the meringue, and whip until the peaks are stiff.Adjust the cooking time and temperature according to your waffle maker.If making rectangular waffles as in Step 5, this recipe will yield about 6 waffles. If making small, round ones as pictured above, you should get 7-8. Recipe by Setsubunhijiki

I love waffles! After 2 years of trial and error... finally, crispy delicious waffles that melt in your mouth!

These are easy to make waffles with a very fresh flavor and crunch with the apples studded throughout each bite.

I tried many different recipes of waffles but I finally settled with this one. They aren't too sweet. There's only a moderate amount of butter. The finished product is nice and light to garnish with lots of toppings.You can make this batter just by mixing the ingredients in order from the top. Making the batter can be done really quick, so heat the waffle maker at the same time. Recipe by Yukiline