Belgian waffles are airy

1. Using a microwave oven (or stove), melt the butter, leave it to cool to room temperature.

2. In a suitable container, which should be large enough and deep enough, pour the milk. It is better if it is not immediately from the refrigerator, and also at room temperature.

3. Break the eggs, separating the whites from the yolks. Add the yolks to the bowl with the milk. Pour vanilla extract into the same place and beat everything well until smooth with a whisk or mixer.

4. In a deep large container, sift wheat flour together with baking powder. Add granulated sugar to them, pour salt and mix everything very well with a whisk so that the products are evenly combined.

5. Next, pour the egg mixture into the flour mixture, mix everything well until combined and homogeneous. Pour in the cooled melted butter and stir well again.

6. Now beat the egg whites with a mixer into a lush, steep foam. Add them to the dough, mix them with careful movements, trying to keep the pomp in the dough. It is important to do this carefully! Otherwise, the waffles will not be airy!

7. Turn on the electric waffle iron, warm up the device, lubricate the plates with vegetable oil. We put the dough into the mold, depending on the size of the molds. Usually, 30-40 ml of dough is enough for one wafer. Bake waffles to a ruddy state.

Let the waffles cool down a little. They turn out to be incredibly airy and fragrant!

Decorate Belgian waffles to your taste and serve them with tea or coffee.

Bon appetit!