Directions

1. Separate the eggs
   Place the yolks in one bowl and the whites in another. Set aside the whites to whip later.

2. Mix the wet ingredients
   To the yolks, add milk, melted butter and vanilla extract. Whisk until smooth.

3. Combine dry ingredients
   In a separate bowl, mix flour, baking powder, sugar and salt. Gradually add this to the wet mixture and stir until smooth – don’t overmix.

4. Whip the egg whites
   Using a clean whisk or electric mixer, beat the egg whites until stiff peaks form. This will give the waffles their airy, fluffy texture.

5. Fold in the egg whites
   Gently fold the whipped whites into the batter using a spatula. Use large, gentle movements to keep as much air in the batter as possible.

6. Preheat the waffle iron
   Turn on your Belgian waffle iron and let it heat up. Lightly grease with butter or oil.

7. Cook the waffles
   Pour in about ½ cup of batter (depending on the size of your waffle iron) and cook for 3–5 minutes, or until golden brown and crisp. Avoid opening too early – wait until the steam slows or stops.

8. Keep warm or serve
9. Serve immediately or keep warm in a low oven (80 °C / 175 °F). Repeat with remaining batter.